Monday, January 4, 2010

Sticky Ginger Parkin with hot syrup

For the Parkin
250 gm self -raising flour
175 gm muscovado sugar
1 tsp ground ginger
1/2 tsp mixed spice
1/2 tsp baking powder
25gms chopped walnuts or pecan nuts
175g golden syrup
75g butter
300 ml milk
2 medium eggs

For the syrup
125 ml golden syrup
6tbsp whisky
1/2 tsp mixed spice

Pre - heat oven to 150 c, line base a square tin, with greaseproof paper,
Put dry ingredients for parkin into a large bowl, gently warm syrup and butter in a small pan for 5-7 mins, until butter has melted. Beat in milk and eggs with a wooden spoon, add to the dry ingredients and beat well.Spoon into prepared tin, bake for around 1 hr 20 mins.or until risen, golden and firm to touch.
Meanwhile put all the syrup ingredinets into a pan and warm gently,Pierce the cake with skewer and drizzle over half the syrup, serve warm, cut into chunky squares. Serve. Vanilla ice cream also goes well with it.

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