Parkin
By: James Martin From: James Martin: Sweet
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Parkin
- Prep time:
- 20 mins
- Cook time:
- 1 hrs 5 mins
- Serves:
- 8-10
Simple to prepare, James Martin's unusual but deliciously sticky parkin makes a supremely satisfying snack
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Ingredients
- oil, for greasing
- 225g self-raising flour
- 1 tsp ground Ginger
- 1 tsp Bicarbonate of soda
- 1 Egg, lightly beaten
- 115g caster sugar
- 60g Butter
- 115g golden syrup
- 225ml Milk, milk
Method
1. Preheat the oven to 150°C/gas 2.2. Grease a 25 x 18cm cake tin and line with greased greaseproof paper.
3. Sift the flour, ginger and bicarbonate of soda into a bowl. Stir in the egg and then the caster sugar, mixing well.
4. In a small saucepan, melt the butter and the golden syrup, stirring to mix. Remove from the heat and stir in the milk.
5. Gradually stir the milk mixture into the flour and egg mixture. Stir until smooth, then pour into the prepared tin.
6. Bake for about 1 hour or until the mixture starts to shrink away from the sides of the tin.
7. Remove from the oven and turn out onto a wire rack to cool.
8. Cut into squares and serve, preferably after about 3 to 4 days when the parkin will have become nice and sticky.
Comments & Ratings
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Latest Comment
View all comments (7)im going to give this cake as a xmas present,looks easy and gorgeous.will comment also after baking
Gorgeous ginger cake but not parkin - traditional parkin contains oats to give it a chewier texture. As a ginger cake I would give it 5*
this is not parkin! parkin has oats in it.
so easy and delicious
I was a bit worried that I'd gotten the measurements wrong because the raw mix was runnier than a usual cake, and very pale. But it came out perfectly and just as the photo looks - but we've already eaten half and only cooked it yesterday so don't know if it'll last the 3 to 4 days!!! Next time willl make double quantities of this scrumptious recipe.
Lovely, keeps for ages and gets better and better.
yum my kids love this