Double-ginger parkin
Serves: 16
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Double-ginger parkin
Also popular in Lancashire, a proper sticky Yorkshire parkin is made with treacle and is traditionally eaten on ‘Parkin Sunday’ in November
Serves: 16
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
259Kcal
Fat
10gr
Saturates
6gr
Carbs
39gr
Sugars
25gr
Fibre
1gr
Protein
3gr
Salt
0.4gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 175g butter, plus extra to grease
- 1 medium egg
- 60ml milk
- 50g diced stem ginger (drained weight)
- 150g golden syrup
- 100g black treacle
- 100g light brown sugar
- 100g medium oatmeal (such as Mornflake)
- 200g self- raising flour
- 1 tbsp ground ginger
For the topping
- 75g regular or golden icing sugar
- 1 tbsp lemon juice
- 25g diced stem ginger
Step by step
Get ahead
Store the parkin in an airtight container for up to 2 weeks. It will be delicious straight away but is even better 4-5 days later, as it becomes stickier on keeping.
- Preheat the oven to 160°C, fan 140°C, gas 4. Grease a deep 20cm square cake tin with butter and line the base and sides with baking paper. Beat the egg, milk and stem ginger together in a jug.
- To measure out the golden syrup and black treacle, first place a large pan on a set of digital scales. Dip a spoon in boiling hot water before using it to spoon the syrup and treacle into the pan to the required weights – it will slip easily off the heated spoon. Add the butter and brown sugar and melt over a low heat, stirring occasionally, until the sugar has dissolved. Remove from the heat.
- Combine the oatmeal, flour, ground ginger and a pinch of salt and add to the pan, folding in until just combined. Fold the milk mixture through and once smooth, pour into the prepared tin.
- Bake for 40-45 minutes, until the parkin is firm and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
- To make the icing, sift the icing sugar into a mixing bowl and mix in enough lemon juice to create a pourable icing. Remove the cake from its tin then drizzle the icing over the cake and top with the remaining stem ginger. Allow to set and then cut into 16 squares.
