A few years ago I shared this recipe as part of the Seasonal Real Food Blog Series on Recipes to Nourish. At the time I made this grain free dessert with pears but the combination of apples and pears
together works beautifully and if you pop in some berries, the nutritional
value of the pudding increases in leaps and bounds. Ginger has
exceptional healing properties and is also well known for its powers in aiding
recovery from colds and flu making it an ideal choice as a spice in cooking at
this time of year. Plus, it's so warming and comforting.
In the week or two leading up to Bonfire Night we used to eat Parkin Pigs, which were similar to gingerbread men but in the shape of a pig. These are a traditional Yorkshire delicacy! As soon as the parkin pigs were on sale, I used to look forward to eating my Grandma's parkin. Parkin is a ginger cake which originated in the North of England, most likely Yorkshire, my neck of the woods. It's traditionally eaten on Bonfire Night, November 5th. I wanted to try and recreate this scrumptious Parkin and make it suitable for the SCD. My son had created a coffee cake which was quite similar in texture and by altering this recipe slightly, the cake became one which is extremely similar to my Grandma's ginger cake and brings back so many memories for me!
