Fig And Ginger Parkin

Course : Cakes
Serves: 1
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8 ounces wholemeal self raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons ground ginger
3 1/2 ounces butter
3 1/2 ounces brown sugar
4 tablespoons black treacle
2 tablespoons milk
1 large egg
2 ounces dried figs -- chopped

Preparation / Directions:

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.


Nutritional Information:

1324 Calories (kcal); 87g Total Fat; (57% calories from fat); 9g Protein; 138g Carbohydrate; 408mg Cholesterol; 936mg Sodium

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