Yorkshire Sponge Parkin

 There have been a few blog posts on blogs I follow recently, which have featured gingerbread or parkin, so I thought I would add to the seasonal baking idea and include Yorkshire Sponge Parkin.  It doesn't contain treacle, so is lighter than a traditional parkin, but with the spices and ginger, it is perfect for this time of year and is really easy to bake.  I was given the recipe by a work colleague, (Sally, who came from Yorkshire) about 12 years ago and it has always turned out beautifully.
Ingredients:
4 oz soft margarine
8oz Self raising flour
½ a cup of golden syrup (I use a small plastic picnic cup for both golden syrup and water)
4 oz granulated sugar
2 eggs
½ a cup of water
1 heaped teaspoon of ground ginger
1 heaped teaspoon of mixed spice

Method:
1. Cream the margarine and sugar together.
2. Add all other ingredients and mix well.
3. Pour into a deep 9 inch round, greased and floured tin.
4. Bake on a low shelf for 40 minutes at Gas 3, then reduce to Gas 2½ for the final 35 minutes.
5. Cool in the tin, then turn out onto a cooling rack.

I have never needed to use baking parchment in the tin and this is probably due to the slow cooking time at a relatively low heat.  While still warm, it makes a lovely pudding with custard or ice cream and as a cake, it is delicious accompanied by a cup of tea. Enjoy!