This week’s Petersfield Shine radio recipe comes from Stroud.

Kate Fairweather tells Noni Needs about her Yorkshire Parkin – or Gingerbread. She loves to serve this as a (sort of!) pudding with Wensleydale cheese and slices of succulent fresh fruit.

Sliced gingerbred on a white plate, next to an olivewood board with chunks of Wensleydale cheese and ripe figs
This versatile parkin can be served cold with a crumbly cheese like Wensleydale or served warmed with ice cream and ginger syrup poured over.

Stem-ginger Gingerbread

You will need to grease a 900g loaf tin (around 23cm x 11 x 6cm) and line the bottom with greaseproof paper. Preheat the oven to 180°C.

  • 230g self-raising-flour
  • I teaspoon Bicarbonate
  • I tablespoon Ground ginger
  • I teaspoon each of ground cinnamon, mixed spice
  • 110g cold butter
  • 110g black treacle (molasses are fine)
  • 110g golden syrup
  • 110g light or dark muscovado sugar
  • 280ml full fat milk
  • 45g stem ginger from a jar (save the syrup)
  • 1 egg

Sift dry dry ingredients together and rub in the butter until in crumbs (or process it).

Heat the treacle with the syrup and put to one side. Dissolve the sugar in the milk over a low heat.

Add the grated ginger to the dry mixture. Whisk the milk mixture into it. When well mixed, whisk in the treacle mixture and last of all add the beaten egg. You will end up with a thin batter, a bit like a pancake batter.

Pour into the tin, and bake for 1-1 1/4 hours, checking reularly after 45 minutes as every oven is different… When a skewer in the middle comes out clean, take it out of the oven and let it cool in the tin.

Once cool, turn out and bake in greaseproof paper and then foil. Keep for at least a day in the fridge before eating.

This recipe comes from The Baking Book by Linda Collister and Anthony Blake, by way of Nigella Lawson’s How to Eat.