Fresh Ginger Parkin Deep Spicy Sticky Cake From Nw England Recipes

FRESH GINGER PARKIN (DEEP, SPICY, STICKY CAKE FROM NW ENGLAND)

Steps:

• Preheat oven to 140°C.
• Grease (I use butter) and line with baking parchment an 8 x 8inch square baking tin.
• In a large mixing bowl, sift flour, salt and ground spices together. Add oatmeal then mix to thoroughly combine. Make a well in the center and set aside.
• In a heavy bottomed saucepan, melt butter, sugar, treacle and syrup on a medium to low heat. Stir to combine here and there. Do not allow the mixture to boil!
• Once the mixture is deep and golden in appearance grate in the fresh ginger and lemon zest. Mix together, take off the heat and set aside.
• In a small dish lightly whisk the eggs together.
• Pour the melted butter mixture into the flour etc and beat to combine.
• Beat in the eggs in two steps followed by the milk and finally vanilla extract.
• Pour into the baking tin and bake for 1 hr 30 minutes. ( Although I use an oven thermometer, I check at 1 hr 20mins as my fan assisted oven is kinda keen).
• Allow to cool in tin for 15 mins then transfer to a cooling rack.
• DIFFICULT BIT. This is one of those cakes that tastes waaaaay better days after it has been made. So once completely cooled down, allow this to do its thing wrapped in parchment, then foil, and allow to sit untouched for three (yes 3!) days.

FRESH GINGER CAKE

Steps:

• Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
• In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
• In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
• Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
• Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.

STICKY GINGER SKILLET PARKIN

Steps:

• Heat the oven to 150C/130C fan/gas 2. Put a heavy-bottomed 25cm ovenproof frying pan or skillet over a low heat and gently melt the butter, sugar, treacle and golden syrup together, stirring with a wooden spoon, until the butter is just melted and everything is combined. Remove from the heat and leave to cool slightly for 5-10 mins.
• Sieve the flour and spices together, then mix in the oats. Whisk the eggs, milk, stem ginger and ginger syrup together in a bowl or jug. Stir the dry ingredients into the cooled butter mixture until well combined. Stir in the ginger, milk and egg mixture until you have a thick cake batter. Transfer to the oven and bake for 45-50 mins until firm and risen. Serve scooped from the pan with extra ginger syrup and custard or ice cream, if you like, or leave to cool and eat cold. Will keep, wrapped in baking parchment, for up to seven days. TWIST ITRum & raisin parkinPour rum over a handful of raisins and leave to soak overnight. Mix most into the batter, then serve with with extra raisins scattered over. Sticky pear & parkin sundaes Pile cubes of parkin into glasses with a chopped canned pear, toffee ice cream and some ginger syrup mixed with whisky. Top with toasted pecans. Caramelised banana, parkin & custardFry a sliced banana in butter until golden, add a drizzle of golden syrup and carefully toss. Serve over parkin with thick custard.

YUMMY PARKIN - BRITISH GINGERBREAD / CAKE

Steps:

• Preheat the oven to 180C/ Gas 4. Line a deep 20cm square cake tin with nonstick baking paper. Put the black treacle, golden syrup, butter and sugar in a pan and heat gently, stirring, until the butter and sugar have dissolved. Set aside until lukewarm.
• Sift the flour, ginger, cinnamon and nutmeg into a bowl. Stir in the oatmeal. Lightly beat the egg and milk with a fork, add bicarbonate of soda and stir into the flour mixture, along with the butter and treacle until evenly mixed - don't overbeat. Turn into the tin and bake for about 50 minutes, or until firm when lightly pressed in the middle.
• Leave for 10 minutes, then turn out and cool on a rack. Keep in an airtight container for two days before eating (to make sure it's good & sticky!).