This spicy ginger parkin cake is very seasonal and perfect for chilly autumn nights and occasions such as Bonfire Night. I have changed one traditional recipe by adding mixed spice to increase the spiciness.
You can leave this out if you want the more traditional recipe.
Spicy Ginger Parkin
Course: DessertCuisine: BritishDifficulty: EasyServings
10
servingsPrep time
25
minutesCooking time
40
minutesCalories
256
kcalThis cake is very seasonal and perfect for chilly autumn nights and occasions such as Bonfire Night
Ingredients
220 g Butter
240 g Golden Syrup
100 g Treacle
90 g light Muscovado Sugar (Soft Brown Sugar)
100 g Oats
250 g Self Raising Flour
2 tbsp Ground Ginger
2 tsp Mixed Spice
1 Large Egg
5 tbsp Milk
Directions
- Grease and line a 22cm/9 inch square cake tin.
- Melt together the treacle , syrup, sugar and butter until all the sugar has dissolved. You can test this by pressing a spoon on the base of the pan, feeling any granules. Then remove from heat.
- Beat the egg and milk together lightly until combined.
- Stir the flour, oats, ginger and mixed spice together then pour in the syrup mixture. Mix this together then add the egg/milk and combine all.
- Pour the batter into your prepared tin and bake for 40-50 minutes until the cake has developed a crust and feels firm.
- Let cool in the tin then store in baking paper and foil.
Notes
- If you can, leave for 3 days before eating as it becomes stickier and softer the longer it is left. You can leave for 2 weeks.
Enjoy!
