Banana and Ginger Parkin
Summer seems to have arrived. How long for I have no idea, but we are trying to make the most of being outside. It has me thinking about barbecues and picnic food... Let's hope it holds on long enough for us to do these things!
It was an early start today, as H and I headed out to 'boot fair' land, with a boot loaded with our rubbish (someone else's treasure, or so I have been told) to see what we could earn from it. We had time to grab a quick bowl of cereal, and I made a flask of coffee, whilst also packing some cookies made yesterday, and a few squares of Ginger and Banana Parkin.
I had been looking for something different to do with my 'old' bananas and came across this recipe. On researching Parkin, I found out it is a Northern cake recipe that originates from as far back as the Industrial Revolution, and although commonly associated with Yorkshire, Parkin variations can be found in other areas. The recipe I found with oatmeal in, is probably more in keeping with Yorkshire Parkin, and has a dry texture. It recommended that I store the Parkin for at least a few days before eating, and it should last up to two months in an air-tight container - fat chance! This information did, however, get me wondering if the wives of mine workers made this for their husbands to take in their food boxes when working the long hours underground.
I must add that banana is not a traditional ingredient in Parkin, but a little twist, however the ginger is.
Banana and Ginger Parkin
200g plain flour
2 tsp bicarbonate of soda
2 tsp ground ginger
150g medium oatmeal
4 tbsp dark brown sugar/Muscovado sugar
75g butter
150g golden syrup
1 egg, beaten
3 ripe bananas, mashed.
Sift the flour, bicarb and ginger together, and then stir in the oatmeal.
In a saucepan, melt together the butter, sugar and syrup over a low heat.
Stir the butter mix into the dry ingredients before beating in the egg and bananas.
Tip the mixture into a greased and lined cake tin and bake for 1 hour, or until firm to the touch.
Cool on a rack and then cut into squares.
Store in an air-tight container and leave for 2-3 days at least before tucking in!
Finally, a little flash back to the party cake made for H's birthday. This is it, decorated and ready for candles and smiles! It was a very light cake, which tasted delicious!!! Roll on the next birthday... :-)
It was an early start today, as H and I headed out to 'boot fair' land, with a boot loaded with our rubbish (someone else's treasure, or so I have been told) to see what we could earn from it. We had time to grab a quick bowl of cereal, and I made a flask of coffee, whilst also packing some cookies made yesterday, and a few squares of Ginger and Banana Parkin.
I had been looking for something different to do with my 'old' bananas and came across this recipe. On researching Parkin, I found out it is a Northern cake recipe that originates from as far back as the Industrial Revolution, and although commonly associated with Yorkshire, Parkin variations can be found in other areas. The recipe I found with oatmeal in, is probably more in keeping with Yorkshire Parkin, and has a dry texture. It recommended that I store the Parkin for at least a few days before eating, and it should last up to two months in an air-tight container - fat chance! This information did, however, get me wondering if the wives of mine workers made this for their husbands to take in their food boxes when working the long hours underground.
I must add that banana is not a traditional ingredient in Parkin, but a little twist, however the ginger is.
Banana and Ginger Parkin
200g plain flour
2 tsp bicarbonate of soda
2 tsp ground ginger
150g medium oatmeal
4 tbsp dark brown sugar/Muscovado sugar
75g butter
150g golden syrup
1 egg, beaten
3 ripe bananas, mashed.
Sift the flour, bicarb and ginger together, and then stir in the oatmeal.
In a saucepan, melt together the butter, sugar and syrup over a low heat.
Stir the butter mix into the dry ingredients before beating in the egg and bananas.
Tip the mixture into a greased and lined cake tin and bake for 1 hour, or until firm to the touch.
Cool on a rack and then cut into squares.
Store in an air-tight container and leave for 2-3 days at least before tucking in!
Finally, a little flash back to the party cake made for H's birthday. This is it, decorated and ready for candles and smiles! It was a very light cake, which tasted delicious!!! Roll on the next birthday... :-)
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| Party cake! |
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