Banana Ginger Parkin
This is a great way to use up soft bananas. This nutritious and energy giving cake doesn't break up easily,making it good for the childrens packed lunch boxes.The parkin keeps really well in a covered container for up to two months.
INGREDIENTS
Nutrition- 1 1⁄3cups plain flour
- 2teaspoons bicarbonate of soda
- 2teaspoons ground ginger
- 1 3⁄4cups medium oatmeal
- 4tablespoons dark muscovado sugar
- 6tablespoons sunflower margarine
- 2⁄3cup golden syrup
- 1
- 3
- 3⁄4cup icing sugar
Advertisement
DIRECTIONS
- Preheat the oven to 160/325/Gas 3.Grease and line an 18 x 28cm cake tin (7 x 11").
- Sift together the flour,bicarb of 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.
- Spoon into the tin and bake for about 1 hour or until firm to the touch.Cool in the tin,turn out and cut into squares.
- Sift the icing sugar into a bowl and stir in just enough water to make a smooth,runny icing.Drizzle the icing over each square.
Advertisement