Ginger Parkin Recipes

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PARKIN



Parkin image

Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h15m

Yield Makes 16 squares

Number Of Ingredients 9

200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
85g treacle
85g light soft brown sugar
100g medium oatmeal
250g self-raising flour
1 tbsp ground ginger

Steps:

  • Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
  • Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
  • Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can - it'll become softer and stickier the longer you leave it, up to two weeks.

Nutrition Facts : Calories 248 calories, Fat 11.4 grams fat, SaturatedFat 6.7 grams saturated fat, Carbohydrate 33.3 grams carbohydrates, Sugar 18.5 grams sugar, Fiber 0.9 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

GINGER PARKIN



Ginger Parkin image

A traditional wonderful, warm, rich tasting Ginger cake with Oats and a slight sticky and chewy texture. If you can resist, Its best left 2 or 3 days wrapped in grease-proof paper in a storage tin before eating. My mum used to make this as a treat in the autumn and winter months.

Provided by silver chef

Time 1h15m

Yield Serves 12

Number Of Ingredients 10

275g Plain Flour
200g Soft Brown Sugar
125g Poridge Oats
2 Heaped Tsp Ground Ginger
130g Salted Butter
200g Golden Syrup
75g Black Treacle
1 rounded Tsp Bicarbonate Soda
2 Tsp Malt Vinegar
150ml Milk

Steps:

  • Mix well the flour, sugar, oats and ginger in a bowl and leave a well in the middle
  • Melt the butter in a pan or a large bowl in a microwave (be careful not to burn the butter as its salted) and add the syrup and treacle until warmed through and runny, do not boil the mixture.
  • Pour the syrup mixture onto the dry ingredients in the bowl, add the Bicarbonate of soda in a heap, sprinkle the vinegar over the top and watch it fizz.
  • Warm the milk in the syrup pan or microwave bowl and add to the rest of the ingredients and gently stir it up well to make a runny batter.
  • Pour the batter into a greased and lined baking tray I use a 10"x8" as it fits perfect.
  • Bake in the middle of the oven at Gas 3, 170C for about an hour. If the batter starts to rise in the middle gently shake the tray to settle it down. Check and turn the tray half way through cooking to ensure even baking.
  • Cool the Parkin in the tray then cut into quarters, wrap and store for 2 or 3 days as this helps develop a shiny sticky top to it. Cut each quarter into 4 slices or larger if you wish.

BANANA GINGER PARKIN



Banana Ginger Parkin image

This is a great way to use up soft bananas. This nutritious and energy giving cake doesn't break up easily,making it good for the childrens packed lunch boxes.The parkin keeps really well in a covered container for up to two months.

Provided by Noo8820

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 10

1 1/3 cups plain flour
2 teaspoons bicarbonate of soda
2 teaspoons ground ginger
1 3/4 cups medium oatmeal
4 tablespoons dark muscovado sugar
6 tablespoons sunflower margarine
2/3 cup golden syrup
1 egg, beaten
3 ripe bananas, mashed
3/4 cup icing sugar

Steps:

  • Preheat the oven to 160/325/Gas 3.Grease and line an 18 x 28cm cake tin (7 x 11").
  • Sift together the flour,bicarb of soda and ginger,then stir in the oatmeal.Melt the sugar,margarine and syrup in a saucepan,then stir into the flour mixture.Beat in the egg and mashed bananas.
  • Spoon into the tin and bake for about 1 hour or until firm to the touch.Cool in the tin,turn out and cut into squares.
  • Sift the icing sugar into a bowl and stir in just enough water to make a smooth,runny icing.Drizzle the icing over each square.

Nutrition Facts : Calories 3286.4, Fat 85.5, SaturatedFat 14.7, Cholesterol 211.5, Sodium 3669.5, Carbohydrate 605.5, Fiber 28, Sugar 229.8, Protein 51

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