Fig and ginger parkin

Yield: 1 servings

Measure 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

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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Carlton Food Network

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