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Gingerbread was one of the oldest English cakes and was baked for fairs, for All Souls' Eve, New Year's Eve and later for Bonfire Night.
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| What You Need: |
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¼ pound flour
½ pound medium oatmeal
1 teaspoon bicarbonate of soda
2 teaspoons powdered ginger
½ pound Demerara sugar
½ pound beef dripping (or lard)
½ pound black treacle
1 egg (optional)
Milk to mix
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| How To Cook: |
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1. Sieve the flour, soda and ginger; add the other dry ingredients and the fat and mix well.
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2. Make a well in the centre and pour in the warmed treacle and beaten egg.
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3. Mix and add enough milk to give a fairly stiff consistency.
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4. Put into a well-greased baking tin and bake in a moderate oven (350°F) for about 1½ hours.
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5. Cool in the tin then cut into squares when cold.
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TIP:
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The parkin, which will keep moist for a considerable time in an airtight tin, should not be eaten until 24 hours after baking.
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