For years I have been intending to try out Chris’s Grandma’s recipe for her famous Parkin cake. This is an age-old recipe passed down through generations of the family, and one that Grandma had down to a fine art. On a Sunday for a long as I knew her, right up until when she was 96 Grandma baked huge batches of Parkin for friends and family. She even used to bake a batch every time I visited Essex for my Mum and Dad, who like everybody else just loved her secret recipe.
The reason it was secret, well we just couldn’t decipher her handwriting or measurements. I remember years ago she scribbled the recipe down for me, a cup of this, spoon full of that. And lets just say it ended in disaster and I never tried it again until now.
Thankfully Chris’s Mum retained Grandma’s recipe book and scribbling’s when we lost her 5 years ago. She has spent the last few years experimenting and deciphering, to get the measurements just right so it tasted just how Grandma intended. I decided now I had exact instructions at hand I would try to re-create this little bit of magic. This recipe really should continue through the generations of our family and will always come with tales of what an inspiration crazy lady Madge Christie was.
You will need;
8 Oz Self Raising Flour
3 Oz Sugar (White or Brown)
3 Oz Clover, made with buttermilk for an extra buttery taste
1 Tsp. of Bicarbonate of Soda
1 Tsp. of Ground Ginger
2 Tbsp.’s of Syrup
1 Breakfast Cup of Warm Milk
Pre-heat the over to 180 degrees
Rub the Clover into the flour and sugar
Mix together the Bi Carbonate of Soda and Ginger and then fold into the mixture
Beat the egg and then add that and the syrup to the mixture with a wooden spoon
Add the warm milk and mix well before transferring to a cake tin lined with greaseproof paper
Bake at 180 degrees for the first ten minutes
Then turn the oven down to 140 for the last 25 minutes
Take from the oven and allow it to cool slightly, before serving warm with vanilla ice cream.
Or alternatively put in an airtight container and leave for a day or two, the longer you leave it the stickier it gets.
I much prefer making family meals and desserts from a recipe rather than buying off the shelf, this way I know exactly what is in the recipe, and with Clover having nothing artificial added it is the obvious choice for rustling up natural home made recipes for the family.
Clover is also great for spreading and frying (even at low temperatures) so perfect for frying up our Sunday pancakes and for midweek lunches. With 50% less saturated fat than butter it is an obvious choice for our weekly shop.
Especially with Jack, we are able to work out the carbohydrate value, and I know exactly what is in the recipe, this leaves me safe in the knowledge that there is nothing artificial in it just like Grandma intended.