Ginger Parkin Recipe


The weather has started to change and the nights are drawing in. As September comes to a close, we’re looking forward to two months of Autumnal fun, from Halloween crafts, wholesome specials and a ‘Best in Show’ week in November, celebrating the best that our county has to offer. To get you in the mood, chef has put together a recipe for one of our favourites, a traditional wonderful, warm, rich tasting Ginger Parkin cake. Enjoy!

200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
85g treacle
85g light soft brown sugar
100g medium oatmeal
250g self-raising flour1 tbsp ground ginger

Heat oven to 160C/140C fan/gas 3. Grease a deep 22cm/9in square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil and keep for 3-5 days before eating if you can – it’ll become softer and stickier the longer you leave it, up to 2 weeks.


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