1930’s Ginger Sponge Parkin – Lavender and Lovage

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

A Retro Recipe for a Ginger Sponge Cake Pudding

1930’s Ginger Sponge Parkin is a wonderful 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 gentle ginger sponge cake recurrently.

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

I all the time affiliate a parkin with a specific 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 title, it’s a splendidly gentle 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 huge slabs, as she used to bake it in a roasting tin.

She in all probability 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 under, because the recipe in my recipe card was tweaked a wee bit.

This was served as a scorching 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 scorching 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 Tray, Elevenses , Excessive Tea, or for the college and workplace lunch field.

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

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Extra BeRo Recipes

Notes:

• Could 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.

Recipe for 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 wonderful 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 gentle ginger sponge cake recurrently.

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

I all the time affiliate a parkin with a specific 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 title, it’s a splendidly gentle 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 huge slabs, as she used to bake it in a roasting tin.

She in all probability 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 scorching 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 scorching 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.

Substances

• 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 components, combine collectively, including the egg and milk combination to the batter steadily.
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/Fuel mark 4 for 1 hour to an hour and a half.
7. Take away from the oven and when cool, reduce into squares.

Notes

Could 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.

Vitamin Data

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

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