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Nutrition: Per serving

  • kcal448
  • fat22g
  • saturates11g
  • carbs41g
  • sugars11g
  • fibre3g
  • protein19g
  • salt1.8g
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Method

  • step 1

    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.

  • step 2

    https://www.bbcgoodfood.com/review/best-whisksSieve 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.

    TWIST IT

    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.

RECIPE TIPS
HOW TO STORE

The 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.

Recipe from Good Food magazine, October 2019

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.7 out of 5.12 ratings

suemollart14

Can you use grated ginger root ?if so how much? Sue

1bigliability

question

Can't it be made in a normal cake tin?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can use a normal cake tin of the same size. We hope this helps. Best wishes, BBC Good Food Team.

the-signman

Yorkshire and Lancahire Parkin has about 80% treacle to syrup and more ginger, all syrup is tasteless....Cliff

judyowl

Does ground ginger vary in strebgth

Di1

Made this today and it’s a great recipe. I would add more stem ginger and a little more spice next time as the previous poster recommended. It is a light sponge with a gentle heat. I will wrap half and let it mature for a few days if I can stop the family eating it all today.

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