Ginger Parkin

Traditional Ginger Parkin hails from the northern regions of England featuring a sticky cake made with treacle, ginger, and oats, perfect to warm you up on cold days.

Ingredients and substitutions for Ginger Parkin

• Flour: Plain or all purpose flour is best because it gives our cake a nice light crumb.
• Sugar: Superfine or caster sugar helps sweeten the cake without adding additional flavors.
• Baking soda: This helps the cake rise and helps to give it that golden color.
• Oats: Simple rolled oats are used, no quick oats or steel oats which might result in a different texture within the cake.
• Butter: Unsalted butter was used, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
• Golden syrup: The essential syrup needed to make this the traditional way, you could substitute with honey, agave syrup or brown rice syrup, if you prefer though.
• Ground ginger: The ground ginger gives this cake the perfect amount of spiciness for a real kick.

See recipe card for quantities.

How to bake Ginger Parkin:

Step 1: Dries: Sift the flour and stir the remaining dry ingredients in a bowl.

Step 2: Wet ingredients: Heat the milk, butter and syrup in a saucepan until hot and melted.

Step 3: Batter: Stir together to form your batter.

Step 4: Bake: Pour into your cake tin and bake until golden.

Step 5: Cool and serve: Allow to cool fully before slicing, serving and digging in!

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Ginger Parkin

Sylvie Taylor

Traditional British Ginger Parkin is a sticky cake made with treacle, ginger, and oats. This is perfect to warm you up on cold days and is best served a day or two after baking to become stickier in it's signature texture.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine British

Servings 16

Calories 200 kcal

Ingredients

  

1x2x3x

• 175 grams / 1 cup + 2 tablespoons plain flour
• 200 grams / 1 cup superfine/caster sugar
• 125 grams / 1 ⅓ cups + 1 tablespoon rolled oats
• 2 grams / 1 teaspoon ground ginger
• 5 grams / 1 teaspoon baking soda
• 200 grams / 1 cup - 2 tablespoons milk
• 40 grams / 2 tablespoons golden syrup
• 110 grams / 3.8 ounces butter cubed

Instructions

 

• Preheat your oven to 150C/350F and line a baking tin with greaseproof paper.
• Sift the flour into a bowl, tossing in the sugar, oats, ground ginger and baking soda.
• Stir to combine and leave a well in the center.
• Pour the milk, golden syrup and toss the butter into a small saucepan on low heat, stirring until melted.
• Pour over the dry ingredients and stir to form a cake batter.
• Spoon the batter into the prepared cake tin, spreading out evenly.
• Bake until golden, approximately 45 minutes.
• Remove and allow to cool in the tin before slicing evenly.
• Serve up with your favorite hot drink on the side.
• Dig in!

Notes

• Golden syrup: The essential syrup needed to make this the traditional way, you could substitute with honey, agave syrup or brown rice syrup, if you prefer though.
• Ground ginger: The ground ginger gives this cake the perfect amount of spiciness for a real kick.
• Oats: Simple rolled oats are used, no quick oats or steel oats which might result in a different texture within the cake.
• Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.

Adapted from Sainsbury’s Magazine

Nutrition

Calories: 200kcal

Keyword cake, snack cake, spice

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