Fig and ginger parkin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Wholemeal self raising flour |
| ½ | teaspoon | Bicarbonate of soda |
| 2 | teaspoons | Ground ginger |
| 3½ | ounce | Butter |
| 3½ | ounce | Brown sugar |
| 4 | tablespoons | Black treacle |
| 2 | tablespoons | Milk |
| 1 | Egg | |
| 2 | ounces | Dried figs; chopped |
Directions
Pre heat the oven to 180C. Grease and line a 2 1/4lb loaf tin. Sift the flour, bicarbonate of soda and ginger into a bowl.
Melt the butter, sugar and treacle in a saucepan until dissolved. Leave to cool slightly, then stir in the milk, egg and figs. Add the liquid to the flour mixture and beat well. Pour the mixture into the prepared tin. Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
This is best if you store it in an airtight container for at least 24 hours before you eat it. It keeps well for several days.
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