£9.99
Loaf Mould
Whether you're making fresh bread or even pasta bakes and lasagnes, you'll love this non-stick mould for its flexibility and easy-clean qualities.
Bonfire parkin
Nutritional Info
Calories per serving
86KCal
Ingredients
- 2 tbsps chopped prunes
- 2 tbsps dark rum
- 50g dark brown sugar
- 2 tbsps black treacle
- 100g Flora extra light margarine
- 2 eggs
- 100g Gluten Free self-raising flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp Gluten Free baking powder
- icing sugar to dust
Cooking Instructions
- Soak 2 tbsps chopped prunes in 2 tbsps dark rum overnight or heat gently in a small saucepan until the liquid has been absorbed, then allow to cool.
- Preheat the oven to 150C, 300F, Gas Mark 2
- Mix together 50g dark brown sugar, 2 tbsps black treacle, 100g Flora extra light margarine, 2 eggs, 100g Gluten Free self-raising flour, 1 tsp ground ginger, 1 tsp ground cinnamon and 1 tsp Gluten Free baking powder in a bowl using an electric whisk
- Lightly grease and line a 20cm square mould or tin and pour in the mixture
- Bake in the centre of a preheated oven for 35 minutes until firm to the touch. Remove from the oven and allow to cool slightly in the tin.
- Serve warm dusted with icing sugar
Tips
Serve this light cake as a pudding drizzled with low-fat custard
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