Ginger Parkin
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.
Servings 16
Calories 200kcal
Ingredients
- 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 milliliters / 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.
Nutrition
Calories: 200kcal