Pear Parkin
A delightful twist on traditional Yorkshire parkin, this moist gingerbread cake incorporates fresh pears for natural sweetness and added moisture. Perfect for autumn and winter gatherings
Nutrition
Calories: 133kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 30mgFiber: 1gSugar: 9g
Ingredients
- 100 g golden syrup
- 100 g light brown sugar
- 100 g butter
- 170 g self-raising flour I used a gluten-free blend
- 150 g rolled oats I used certified gluten-free oats
- 1 egg lightly beaten
- 100 ml milk
- 3 tsps ground ginger
- ½ pear
Instructions
- Preheat the oven to 170oC, and line a shallow, rectangular baking tin.
- Heat a pan of water on the stove and place a bowl over the top.
- Put the golden syrup, sugar and butter into the bowl, and stir until the sugar has dissolved and the butter has melted.
- Remove the bowl from the heat and fold in the flour, oats and ginger.
- Stir in the egg and milk.
- Cut half of a pear into long, thin strips
- Transfer to the tin, and top with the pear slices.
- Bake for about 40-45 minutes, or until golden and hardened on the surface.
- Cool on a wire rack, then cut into small squares.
Notes
- The homemade parkin cake can be eaten right away, but it is better after a day or two stored in an airtight container, when it goes deliciously sticky.
- If you don't like pear, you can use apple instead.
Love this recipe?Let us know how it turned out!