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Fig and Ginger Parkin
8 oz Wholemeal self raising flour
1/2 ts Bicarbonate of soda
2 ts Ground ginger
3 1/2 oz Butter
3 1/2 oz Brown sugar
4 tb Black treacle
2 tb Milk
2 oz Dried figs; chopped
Pre heat the oven to 180C. Grease and line a 2 1/4lb loaf tin. Sift
the flour, bicarbonate of soda and ginger into a bowl.
Melt the butter, sugar and treacle in a saucepan until dissolved.
Leave to cool slightly, then stir in the milk, egg and figs. Add the
liquid to the flour mixture and beat well. Pour the mixture into the
prepared tin. Bake for 45 minutes or until a skewer inserted into the
centre comes out clean.
This is best if you store it in an airtight container for at least 24
hours before you eat it. It keeps well for several days.
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