GINGER PARKIN
Ingredients
250g block of Stork or other margarine (butter not necessary for this you can mix with some Trex if in the fridge)
340g golden syrup
130g brown sugar (any light or dark brown sugar except for demerara)
340g Self Raising Flour
or
340g plain flour with 10ml baking powder
170g medium oatmeal
15ml ground ginger
2 eggs
Serves: Lots and lots
Source: Annie Bateson
Method
Preheat the oven to 150C
Melt margarine gently in a medium pan (it has to hold the syrup and sugar as well)
Use the melted margarine to grease the cake tin. A 7-8" round tin or 10" x 8" (approx) with deep sides, line with greaseprooof paper required.
Add the syrup and suger to the melted margarine and warm through.
Put the dry ingredients in a large bowl.
Stir the warm syrup mix well, smooshing out any lumps in the sugar.
Pour over the dry ingredients mix in roughly then add the eggs.
Beat well, pour into the prepared tin
Bake for 1 hour 25 minutes check after 60 minutes.
The cake is done when golden brown and starting to come away from the sides of the tin.
Allow to cool.
If at all possible wrap up the cold cake and keep for 7-10 days to allow the stickiness and flavours to develop.