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1930’s Ginger Sponge Parkin – Lavender and Lovage


1930’s Ginger Sponge Parkin – A stunning previous recipe from the early BeRo recipe books. Serve this as a cake, or as a pudding with custard or cream

1930's Ginger Sponge Parkin
1930's Ginger Sponge Parkin

1930’s Ginger Sponge Parkin is a superb recipe, that first featured within the earliest BeRo cookbooks, from the 1920’s and 1930’s.

It’s a recipe that I do know effectively, as each my grandmother and mom used to bake this mild ginger sponge cake recurrently.

I personally wouldn’t name it a Parkin, though the unique identify within the BeRo books calls it BeRo Sponge Parkin.

1930's Ginger Sponge Parkin

I at all times affiliate a parkin with a selected sort of ginger cake that has oatmeal in it; however, what’s in a reputation – it’s a ginger cake, parkin or not!

Regardless of the identify, it’s a splendidly mild sponge cake with a actual ginger kick, and it makes a fabulous pudding when served with custard.

Nanny used to serve this 1930’s Ginger Sponge Parkin in large slabs, as she used to bake it in a roasting tin.

1930's Ginger Sponge Parkin

She most likely doubled the recipe, as I bear in mind there was at the least 14 to 16 massive squares, which she used to serve on an previous Blue Willow plate.

A photograph of the unique recipe is shared beneath, because the recipe in my recipe card was tweaked a wee bit.

This was served as a sizzling pudding final time I made it, after Sunday Lunch, and it went down a storm with our dinner visitor, in addition to my husband.

1930's Ginger Sponge Parkin

Serve this as a sizzling pudding with custard, cream, creme fraiche or with ice cream for that cold and warm sensation.

It’s equally pretty much as good as a part of a Sunday Tea TrayElevenses , Excessive Tea, or for the college and workplace lunch field.

Nevertheless you serve it, I hope you all get pleasure from this pretty retro recipe. and please do let me know within the feedback beneath if you happen to make it, Karen

1930's Ginger Sponge Parkin
Be-Ro Vintage Book
  • May be baked in a big loaf tin, or two loaf tins.
  • Add additional floor ginger for a fiery additional ginger kick.
  • Retains for as much as 2 weeks in an hermetic tin.
  • Serve it buttered, or heat with custard for a pudding.
1930's Ginger Sponge Parkin
1930's Ginger Sponge Parkin

1930’s Ginger Sponge Parkin

Yield:
12

Prep Time:
20 minutes

Cook dinner Time:
1 hour half-hour

Whole Time:
1 hour 50 minutes

1930’s Ginger Sponge Parkin is a superb recipe, that first featured within the earliest BeRo cookbooks, from the 1920’s and 1930’s.

It is a recipe that I do know effectively, as each my grandmother and mom used to bake this mild ginger sponge cake recurrently.

I personally would not name it a Parkin, though the unique identify within the BeRo books calls it BeRo Sponge Parkin.

I at all times affiliate a parkin with a selected sort of ginger cake that has oatmeal in it; however, what’s in a reputation – it is a ginger cake, parkin or not!

Regardless of the identify, it’s a splendidly mild sponge cake with a actual ginger kick, and it makes a fabulous pudding when served with custard.

Nanny used to serve this 1930’s Ginger Sponge Parkin in large slabs, as she used to bake it in a roasting tin.

She most likely doubled the recipe, as I bear in mind there was at the least 14 to 16 massive squares, which she used to serve on an previous Blue Willow plate.

This was served as a sizzling pudding final time I made it, after Sunday Lunch, and it went down a storm with our dinner visitor, in addition to my husband.

Serve this as a sizzling pudding with custard, cream, creme fraiche or with ice cream for that cold and warm sensation.

It is equally pretty much as good as a part of a Sunday Tea Tray, Elevenses , Excessive Tea, or for the college and workplace lunch field.

Elements

  • 450g Self Elevating Flour
  • Pinch of salt
  • 2 heaped teaspoons floor ginger
  • 225g caster sugar
  • 50g butter
  • 225g black treacle
  • 1 egg crushed with 140mls milk

Directions

  1. Combine the flour, salt, floor ginger and caster sugar collectively in a mixing bowl.
  2. Warmth the butter and black treacle collectively, in a saucepan or within the microwave – do NOT boil.
  3. Pour the black trteacle combination into the dry elements, combine collectively, including the egg and milk combination to the batter regularly.
  4. Combine completely.
  5. Pour right into a greased, shallow baking tray – I used a 9″ x 9″ sq. tin (22cm x 22cm) My grandmother used to make use of a roastig tin.
  6. Bake at 180C/375F/Gasoline mark 4 for 1 hour to an hour and a half.
  7. Take away from the oven and when cool, reduce into squares.

Notes

May be baked in a big loaf tin, or two loaf tins.

Add additional floor ginger for a fiery additional ginger kick.

Retains for as much as 2 weeks in an hermetic tin.

Serve it buttered, or heat with custard for a pudding.

Diet Info

Yield 12

Serving Dimension 1

Quantity Per Serving

Energy 248Whole Fats 4gSaturated Fats 2gTrans Fats 0gUnsaturated Fats 2gLdl cholesterol 25mgSodium 497mgCarbohydrates 47gFiber 1gSugar 19gProtein 5g

Blue Willow

Step into the enchanting world of Blue Willow, a revived Burleigh Pottery assortment that’s steeped in historical past and timeless class. Formally launched in 1924 as ‘Dilwyn’ Willow, Blue Willow is our tackle the enduring willow sample, a real British traditional. Fastidiously and authentically recovered from our archives, Blue Willow reclaims its place amongst our blue and white tableware collections.

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