Ingredients
| 550 gm |
self raising flour |
| 500 gm |
oatmeal |
| 300 gm |
FAIRTRADE Raw Cane Sugar |
| 150 gm |
FAIRTRADE Muscavado Sugar |
| 35 ml |
FAIRTRADE ground ginger |
| 10 ml |
FAIRTRADE ground cinnamon |
| 450 ml (1 whole jar) |
Tropical Wholefoods FAIRTRADE Forest runny honey |
| 300 ml |
Traidcraft Wild Blossom honey |
| 450 gm |
margarine |
| 300 ml |
milk |
| 5 |
hens eggs |
| FAIRTRADE |
Sources
Honey
Sugar
Herbs and Spices
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Method
Preparation
Pre-heat the oven to Gas Mark 3.
Soak the oats in the milk for 30 minutes or so.
In a mixing bowl mix the flour, ginger, cinnamon and sugars.
Melt the margarine in a pan and add the honeys. Mix round.
Add in the milk / oats mixture and stir.
Make a well in the flour and add in the liquids and mix them all together.
Beat in the eggs and mix well.
Cooking
Grease a baking tray and line with greaseproof paper.
Pour in the mixture and bake for abour 1 hour 20 minutes. When ready it should start to pull away from the sides of the baking tin.
To serve
Serve cool.
Variation
There are many variations on Parkin, so feel free to experiment.
The above recipe has FAIRTRADE sugars, which is authentic,
but the honeys are a substitute for golden syrup and molasses.
Dan Lepard's 100 year old Parkin (recipe from 1907) includes lemon zest and mixed peel.
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