Prep
1 hr plusBake
35 minsServes
10+Difficulty
Hard
About
Topped with Honeycomb, this spiced Ginger Parkin, a gingerbread cake from Yorkshire, makes the ultimate Autumnal treat. The cake is best made in advance and left to rest for a few days to a couple of weeks.
HOW TO MAKE THIS RECIPE
For the Ginger Parkin
Preheat the oven to 160°C (fan) and grease and line a 20x30cm tin.
In a saucepan, melt the butter, sugar, golden syrup and black treacle.
In a large bowl mix the flour, oatmeal, ground ginger and nutmeg.
Carefully pour the wet ingredients into the dry and mix thoroughly.
Mix in the milk and egg, and then the stem ginger until fully incorporated.
Pour the runny batter into the tin and bake for 35 minutes, or until risen.
Leave to cool fully before cutting and serving.
For the Honeycomb
For the honeycomb, grease and line a 20x20cm tin.
In a saucepan, heat the sugar and golden syrup on low until fully melted.
Turn up the heat and let the sugar bubble until it has turned a deep amber.
Remove from heat and tip in the bicarbonate of soda.
Stir until it is fully mixed in, then immediately pour into the tin.
Leave to set for an hour before breaking into pieces and scattering over the Parkin.
Ingredients
1
For the Ginger Parkin
Butter
Unsalted
Lyle’s Golden Syrup
Lyle’s Black Treacle
Tate & Lyle Fairtrade Light Soft Brown Sugar
Self raising flour
Rolled oats
Blitzed for a few seconds in a blender
Ginger
Ground
Nutmeg
Ground
Large eggs
Milk
Whole
Ginger
Chopped
For the Honeycomb
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Lyle’s Golden Syrup
Bicarbonate soda
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