British · PANTRYHOP RECIPE
Parkin
75 minutes · 6 servings · vegetarian
A traditional Yorkshire ginger cake, made in a straightforward home-bake style.
Ingredients
Check you have the quantities below.
- 200 g self-raising flour
- 100 g porridge oats
- 150 g soft brown sugar
- 100 g black treacle
- 75 g golden syrup
- 100 g butter
- 150 ml milk
- 2 tsp ground ginger
- 1 tsp baking soda
Let’s make it
- Preheat the oven to 170 C/340 F and line a square tin.
- Melt the butter, treacle and golden syrup together over low heat. Stir in the milk.
- Mix the flour, oats, sugar, ginger and baking soda, then pour in the warm syrup mixture.
- Stir to combine, tip into the tin and bake for 40-45 minutes until firm.
- Cool fully before cutting; the texture improves after a few hours.
Serve thin slices with milk or tea for older children, or plain for a milder snack.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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