VN:F [1.9.21_1169]
Rating: 2.8/5 (180 votes cast)

Baked ginger parkin


110g (4 oz) self-raising flour

2tbsp ground ginger

½ tsp ground nutmeg

½ tsp mixed spice

75g (3oz) oatflakes

175g (6oz) golden syrup

50g (2oz) black treacle

110g (4 oz) unsalted butter

110g (4 oz) soft brown sugar

1 egg, beaten

2 tsp full-fat milk

Baked ginger parkin
Difficulty: easy
Serves: 8


• Pre-heat the oven to 140C/275F/Gas 1.
• Butter a 20cm (8 inch) square cake tin.
• Sieve the flour, a pinch of salt, the ginger, nutmeg and mixed spice together into a large bowl.
• Mix in the oatflakes.
• Warm the tins of syrup and treacle in hot water to make it easier to measure them out accurately.
• Put the syrup, treacle, butter and soft brown sugar into a small saucepan and melt over a gentle heat – bring up to a simmer but do not boil.
• Stir into the flour mixture.
• Mix in the beaten egg and milk to create a soft, almost pouring, consistency.
• Pour into the buttered tin and bake for 1 1/4 hours, until firm in the centre.
• Remove from the oven and leave in the tin for 5-10 minutes before turning out and cutting into squares.