|Time||15 minutes preparation - 2 hours in oven- two days to soften|
Lancashire Parkin is a traditional cake eaten on Fifth of November in parts of Greater Manchester. Like many gingerbreads it is baked into a hard slab- then softens due to the hygroscopic properties of Golden Syrup.
- 340 g (1 ½ cups or 12 oz) self-raising flour
- 340 g (1 ½ cups or 12 oz) oatmeal
- 220 g (1 cup or 8 oz) caster sugar
- 1 tbsp powdered ginger
- 1 tsp bicarbonate of soda (optional)
- 440 g (2 cups or 16 oz or 1 lb) tin Tate & Lyle's Golden Syrup
- 220 g (1 cup or 8 oz) hard margarine
- Preheat the oven to 150°C (300°F or Gas Mark 2).
- Warm the tin of Golden Syrup in a bowl of hot water.
- Mix together all the dry ingredients.
- Empty the Golden Syrup into a saucepad and warm gently, do not allow to boil. I balance the tin over the pan by using two chop-sticks.
- Melt the margarine into the syrup.
- Use the margarine wrapper to grease a 12 inch square baking tray (an 11 by 13 will work). Line the tin with baking paper or baking parchment.
- Mix the hot syrup and fat into the dry ingredients. Stirr thoroughly but quickly.
- Spread the dough into the baking tray. Then put it on the bottom shelf of a cool oven and bake for 2 hours.
- Pass the mixing bowl and a spoon to the children- they will know what to do.
- Remove from oven, turn out from tray onto a cooling grid. After an hour, cut into four and store in a sealed tin for 48 hours to reach correct consistency. In can be eaten while warm, but it is better if it is stored at least overnight.
- It is cut into long strips, getting between 8 to 12 slices from each quarter.