|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.
- 12 oz Self raising flour
- 12 oz oatmeal
- 8 oz sugar
- 1 tablespoon powdered ginger
- 1 teaspoon Bicarbonate of Soda(optional)
- 1 lb tin Lyle's Golden Syrup
- 8 oz Hard margarine
- 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. An put it on the bottom shelf of a cool oven ( Gas regulo 2) 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.