ingredients
makes 1 cake
1 3/4 cups All purpose flour
2 tsp Baking soda
2 tsp ground ginger
1 3/4 cups medium oatmeal
4 tbsp dark muscovado sugar
6 tbsp sunflower margarine
2/3 cups corn syrup
1 egg, beaten
3 ripe bananas, mashed
3/4 cup Confectioner’s sugar
stem ginger, to decorate
method
1. Preheat the oven to 160°C/325°F. Grease and line an 7 x 11 inch cake pan.
2. Sift together the flour, Baking soda and ginger, then stir in the oatmeal. Melt the sugar, margarine and syrup in a saucepan, then stir into the flour mixture. Beat in the egg and mashed bananas.
3. Spoon into the tin and bake for about 1 hour, or until firm to the touch. Allow to cool in the tin, then turn out and cut into squares.
4. Sift the Confectioner’s sugar into a bowl and stir in just enough water to make a smooth, runny icing. Drizzle the icing over each square and top with a piece of stem ginger, if you like.
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more information
Parkin keeps well and really improves with keeping. Store it in a covered container for up to two months.
