This traditional sticky ginger cake, often made on Bonfire Night, is best made a few days in advance as the flavour mellows and it becomes deliciously moist.
Prep time: 10 mins
Cooking time: 45 mins
Total time: 55 mins
Skill level: Easy peasy
- 350g (12oz) wholemeal flour
- 175g (6oz) dark muscovado sugar
- 4 level tsp ground ginger
- 2 level tsp bicarbonate of soda
- 250g (8oz) butter
- 3 level tbsp black treacle
- 3 level tbsp golden syrup
- 300ml (½ pint) milk
- 26 x 16.5cm (10¼ x 6½in) oblong tin, lined with baking parchment
- Set the oven to 180°C or gas mark 4.
- Place the flour, sugar and ginger into a large bowl and stir to mix it well. Make a well in the centre and add the bircarbonate of soda.
- Place the butter, treacle and golden syrup into a saucepan and warm over a low heat until the butter melts. Add the milk to the pan and heat until the mixture is almost at boiling point, then pour it into the well in the centre of the dry ingredients. Stir the mixture until smooth, then pour it into the lined tin and bake it in the centre of the oven for 45-50 mins, or until just firm to the touch in the centre.
- Remove the parkin from the oven and leave it to cool in the tin for 5 mins. Remove it from the tin, peel away the lining paper and leave it to cool. Wrap the cold cake in baking parchment, then foil, and leave it in a cool, dry place for 3-4 days before serving. To serve, cut the Parkin into about 15 squares.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.