Banana Ginger Parkin
|Plain flour||7 Ounce (200 Gram / 1 3/4 Cups)|
|Soda bicarbonate||2 Teaspoon|
|Ground ginger||2 Teaspoon|
|Medium oatmeal||5 Ounce (150 Gram / 1 1/4 Cups)|
|Dark muscovado sugar||60 Milliliter (4 Tablespoon)|
|Sunflower margarine||3 Ounce (75 Gram / 6 Tablespoon)|
|Golden syrup||5 Ounce (150 Gram / 2/3 Cups)|
|Egg||1 , beaten|
|Ripe bananas||3 , mashed|
|Icing sugar||3 Ounce (75 Gram / 3/4 Cup)|
|Stem ginger||1 (For Garnish)|
1. Preheat the oven to 160°C/325°F/ Gas 3. Grease and line an 18 x 28 cm / 7 x 11 in cake tin.
2. Sift together the flour, bicarbonate of soda and ginger, then stir in the oatmeal. Melt the sugar, margarine and syrup in a saucepan, then stir into the flour mixture. Beat in the egg and mashed bananas.
3. Spoon into the tin and bake for about 1 hour, or until firm to the touch. Allow to cool in the tin. then turn out and cut into squares.
4. Sift the icing sugar into a bowl and stir in just enough water to make a smooth, runny icing. Drizzle the icing over each square and top with a piece of stem ginger, if you like.