Tdg Yorkshire Parkin-New Mexico Style (Gluten-Free)

• Dry ingredients
• 12 oz Whole grain blue cornmeal
• 6 oz Flour (use gluten free rice flour blend or wheat flour)
• 2 tsp Ground ginger
• 6 oz soft brown sugar
• 2 tsp baking powder
• Syrup
• 6 oz butter or dairy free margarine
• 9 oz Steen's Cane Syrup or Tate and Lyle's Golden Syrup
• 2 oz Molasses or treacle
• Wet ingredients
• 2 eggs
• 6 oz water
• Mise en place
• 1/4 sheet baking tray
• baking parchment
• oven at 300 F

1. Line the baking tray with parchment.
2. Mix the dry ingredients well.
3. Slowly heat the syrup ingredients until smooth.
4. Beat the eggs with the water and mix with the dry ingredients. Add the melted syrup and mix well. Pour into the lined pan and bake at 300 F for 45 minutes, then at 250 F for 45 minutes to an hour, until firm but not dry.
5. Cool on a rack, then remove the paper. Wrap in foil or cling film and leave in the pantry to cure for 2-3 days. Cut into 2" squares or bars to serve.
6. Freezes well.

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Taken from www.epicurious.com/recipes/member/views/tdg-yorkshire-parkin-new-mexico-style-gluten-free-50180012 (may not work)