Recipe of the month: ginger parkin
PUBLISHED: 16:28 19 October 2014 | UPDATED: 16:28 19 October 2014
Manu Palomeque 07977074797
Guests at the Kent Life and Kent on Sunday Food and Drink awards will be wowed with Tom’s ginger parkin dessert served with apple five ways. While the moist cake deliciously compliments the apple flavours, it is also the perfect accompaniment to a cup of tea. If you can resist temptation, it tastes even better a few days after baking
Makes one tray bake – about 12 slices
225g self-raising flour
110g caster sugar
1 tsp ground ginger
1 tsp bicarbonate of soda
110g golden syrup
1. In a bowl, mix the dry ingredients together.
2. Put the butter and syrup into a small saucepan and gently heat until melted.
3. Beat the egg into the milk and mix this into the dry ingredients.
4. Gradually add the melted butter and syrup to the bowl and beat until smooth.
5. Pour into a greased and lined baking tin.
6. Bake for 30 mins at 165˚C.
7. Leave to cool and cut into rectangles. Store in an airtight tin.
Tom serves parkin with apple five-ways – a sorbet, a jelly, a toffee crab apple, a purée and apple crisps.