Ruth’s Parkin

The 5th of November was my grandma’s birthday, and every year we used to bake a large tin of parkin and share it with all the family instead of her having a traditional birthday cake. She lived to be 94 years old, and although it is now 15 years since she died, firstly my mum, and for the last 3 years I’ve carried on the tradition. Ruth is one of my mums friends and this recipe is good because it is quite moist and can be eaten straight away.

Grease and line a 20cm x 34 cm tin

1lb  S.R. Flour

12oz  Oatmeal

2 tspns Ground Ginger

8 oz  Brown Sugar

8 oz Butter

1 lb Golden Syrup

2 Eggs

2 Cups of Milk

 

Method

Melt Syrup, Brown Sugar & Butter

Beat Eggs & Milk

Add to dry ingredients

 

Bake for 1 hour  at Gas Mark 3  170 Centigrade  150 Fan assisted
The cake is  ready when a skewer inserted in the centre of the cake comes out clean. It may require an extra time as it is cooked at a lower heat than most cakes. Mine needed an extra 10 minutes.

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