Monday, 18 July 2016

Not quite Yorkshire Parkin..

A delicious cheat at the traditional Yorkshire treat, this recipe takes the flavours of the tasty bake and turns them into a rather scrumptious warming tray bake. Choc with plenty of ginger and golden syrup, with a little bit of sticky help from some treacle. This recipe is made lactose friendly with a couple of ingredient switches, making for a tasty bake that you can tuck into with glee!

  225g self raising flour
  110g caster sugar
  1 tsp ground ginger
  1 tsp bicarbonate of soda
  1 egg
  200ml lactose free milk
  55g margarine
  110g golden syrup
  30g treacle

Pre heat the oven to 160c/140c fan/gas mark 3, grease and line an 8" square tray bake tin.

Sift together the flour, sugar, ground ginger and bicarbonate of soda in a large bowl and set aside.

Start melting down the margarine, traditionally you would use butter for this recipe, but as that's not lactose friendly (speaking as someone who'd normally be 'ahem' bloaty after indulging in a buttery cake), I've swapped it for a dairy free margarine. Melt this down with the golden syrup and treacle to a lovely dark and syrupy mixture.

Set the melted mixture aside whilst you whisk the egg, add in the lactose free milk and beat, you can easily swap this for milk there's no difference to the texture or rise in the bake from using a lactose free milk, then set aside.

Pour in the melted mixture to the flour mixture and mix, it will be rather thick at this stage so don't worry. Then pour in the egg mixture and mix, this should loosen the mixture, beat till a smooth mixture forms.

Spoon the mixture into the tin, then bake for 30-45 minutes till risen and golden. Leave in the tin for 15 minutes, then cut your parkin into pieces, I was rather generous with mine making for 9 chunky slices of cake. Remove the slices from the tin and place on a wire rack to cool.

Recipe adapted from BBC Food.