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September 20, 2007

Peter Parkin

Another birthday, and another eggless cake. D is managing an media event today, and it's the birthday of one of the speakers, and he agred to speak anyway, so extra Happy Birthday!

I love dairy, so this traditional UK recipe, is perfect. It's very simple and uses ingredients I always have around the house, but it does have a long preparation and baking time, allow about 1.5 to 2 hours. traditionally it was kept for a week or so in a wooden parkin box, apparently making it moister, but it never lasts that long around my house!

Parkin is a dark, moist ginger cake, perfect for Vata, but see adaptations below.


2 cups flour
1 cup whole oats
1 cup milk
1 cup of butter
1 cup treacle or molasses
2 tspn baking powder
2 tspn ginger powder


Preheat the oven to a gentle 160'. Soak oats in milk for half an hour. Melt the butter and the treacle or molasses. Mix dry ingredients, then combine with wet. Pour into a greased baking tin and bake for 45 mins.

  • Pitta use barley malt instead of treacle or molasses, and reduce the amount of ginger
  • Kapha, well, sweets are never really for Kapha, but extra ginger, less butter and half milk and half water might help. Moderation is always preferable to deprivation!
  • Can easily be made vegan: substitute milk with soy or rice, and use vegetable oil instead of butter.

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