... The Viking often tells tale of his mothers infamous ginger parkin... so incredible was this cake that, over the years, like stories of hidden gold or mystical fire-breathing dragons, it has worked its way into legend in his family... not only is it legend but like much folk-lore, the recipe is missing, presumed lost for ever... taken to the grave with his dear old ma...
... knowing a little of the woman she was, where food was fuel and the glamour and reverence we give food today didn't even cross her mind, I doubt she ever wrote the recipe down, rather she had it stored in the deep recesses of her mind along with her infamous suet dumplings and ciabatta-like bread rolls...
... can I just mention that at this point, whilst writing this post, with the ginger parkin in the oven, the whole of my village has been plunged into darkness with a power cut... not sure if I can save her...
... 35 minutes later, oven back on and we can continue...
...where was I...? Oh yes... The Viking's mum's infamous ginger parkin... and so I often think about trying to recreate some of her magic and have scoured the internet and my cook books for a traditional Yorkshire Parkin recipe, which I've adapted and made my own...
... and I think i've captured a little of the hidden dragon in this fire-breathingly hot cake... and for my nuggets of hidden gold i've added some crystalized ginger into the mix... well The Viking seems to like it.
I'm entering this into the brilliant new bloggers challenge Tea-Time Treats hosted on alternative months by Karen from Lavender and Lovage and Kate from What Kate Baked, with this months theme being ginger and bonfire night.
I think like many a secret treasure there must have been a curse attached to trying to re-create this because as well as the power-cut I managed to burn the bottom of the oven!
8oz self raising flour
4oz dark Muscovado sugar
1 tsp ground ginger
1 tsp bicarbonate of soda
4oz golden syrup
1 tablespoon glace ginger
- preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin.
- sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl, throw in the glace ginger
- in a small pan gently heat the butter and syrup until melted.
- eat the egg into the milk.
- gradually pour the butter and syrup into the flour and stir. The mixture will be thick and lumpy
- pour in the egg and milk and whisk until smooth then pour into the lined tin.
- bake for 1 hour
eat and of course, enjoy!