- 200g salted butter, chopped
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g light brown soft sugar
- 85g treacle
- 185g golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 250g self-raising flour
- 2 tsp ground ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tsp mixed spice
- 100g porridge oats
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 balls stem ginger from a jar, chopped, plus 2 tbsp syrup from the jar, and extra to serve
- custard or ice cream, to serve (optional)
Heat the oven to 150C/130C fan/gas 2. Put a heavy-bottomed 25cm ovenproof frying pan or skillet over a low heat and gently melt the butter, sugar, treacle and golden syrup together, stirring with a wooden spoon, until the butter is just melted and everything is combined. Remove from the heat and leave to cool slightly for 5-10 mins.
Sieve the flour and spices together, then mix in the oats. Whisk the eggs, milk, stem ginger and ginger syrup together in a bowl or jug. Stir the dry ingredients into the cooled butter mixture until well combined. Stir in the ginger, milk and egg mixture until you have a thick cake batter. Transfer to the oven and bake for 45-50 mins until firm and risen. Serve scooped from the pan with extra ginger syrup and custard or ice cream, if you like, or leave to cool and eat cold. Will keep, wrapped in baking parchment, for up to seven days.
Rum & raisin parkin
Pour rum over a handful of raisins and leave to soak overnight. Mix most into the batter, then serve with with extra raisins scattered over.
Sticky pear & parkin sundaes
Pile cubes of parkin into glasses with a chopped canned pear, toffee ice cream and some ginger syrup mixed with whisky. Top with toasted pecans.
Caramelised banana, parkin & custard
Fry a sliced banana in butter until golden, add a drizzle of golden syrup and carefully toss. Serve over parkin with thick custard.
How to storeThe parkin will keep for up to seven days, wrapped well, and will get stickier the longer it rests. Serve cut into slices when cooled – it’s great with custard, or just on its own, taken to Bonfire Night parties wrapped in baking parchment.