Ginger parkin
Item 1 of 1
James Mackenzie serves up a true Yorkshire classic with this parkin recipe.Perfect for afternoon tea or even a luxurious breakfast, parkin is quick and easy to prepare.
First published in 2015
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Ingredients
Metric
Imperial
- 200g of golden syrup
- 200g of butter
- 50g of black treacle
- 200g of soft brown sugar, dark
- 4 tsp ground ginger
- 2 tsp ground nutmeg
- 2 tsp ground mixed spice
- 200g of self-raising flour
- 150g of oats
- 2 eggs, beaten
SAVE RECIPE
Equipment
- 24cm square baking tin
Method
1
Preheat the oven to 160°C/gas mark 3
2
Add the syrup, butter, treacle and sugar to a large saucepan and heat to melt together. Add the spices, flour, oats and eggs to the pan and mix until smooth
- 200g of golden syrup
- 200g of butter
- 50g of black treacle
- 200g of soft brown sugar, dark
- 2 tsp ground nutmeg
- 4 tsp ground ginger
- 2 tsp ground mixed spice
- 200g of self-raising flour
- 150g of oats
- 2 eggs, beaten
3
Pour the mix into a greaseproof-lined 24cm wide cake tray and bake in the oven for 40-50 minutes. Remove and allow to cool in the tray before serving
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