Banana Ginger Parkin
Parkin improves with keeping. Store it in covered container for up to two months.
INGREDIENTS:
Makes 12 squares
200g/ 7oz/ 1 ¼ cups plain flour
10ml/ 2tsp bicarbonate of soda
10ml/ 2tsp ground ginger
150g/ 5oz/ 1 ¼ cups medium oatmeal
60ml/ 4tbsp dark muscavado sugar
75g/ 3oz/ 6tbsp sunflower margarine
150g/ 5oz/ 2/3 cup golden syrup
1 egg, beaten
3 ripe bananas, mashed
75g/ 3oz/ ¾ cup icing sugar
Stem ginger, to decorate
PROCEDURE:
- Preheat the oven to 160°C/ 325°F/ Gas 3. Grease and line an 18 x 28cm/7 x 11in cake tin.
- Sift together the flour, bicarbonate of soda and ginger, then stir in the oatmeal. Melt the sugar, margarine and syrup in a saucepan, then stir into the flour mixture. Beat in the egg and mashed bananas.
- Spoon into the tin and bake for about 1 hour, or until firm to the touch. Allow to cool in the tine, then turn out and cut into even-sized squares.
- Sift the icing sugar into a bowl and stir in just enough water to make a smooth runny icing. Drizzle the icing over each square and top with pieces of stem ginger, if you like.
TIP:
THIS IS A NUTRITIOUS CAKE, IDEAL FOR PACKED LUNCHES AS IT DOESN'T BREAK UP TOO EASILY.
Comments