Published On: Thu, Aug 22nd, 2019

Ginger parkin cake

Spice up your life with a warm ginger parkin cake

If you’re feeling autumnal and craving some ginger then this ginger parkin cake will do just the trick.

ginger parkin cake

Ginger parkin cake

Servings 6


  • 200 g butter plus extra for greasing
  • 200 g golden syrup
  • 60 g treacle
  • 60 g light soft brown sugar plus extra for sprinkling
  • 3 pieces candied ginger finely chopped
  • 40 ml ginger syrup
  • 100 g fine porridge oats
  • 250 g self-raising flour
  • a pinch of salt
  • 1 tbsp ground ginger
  • 1 Clarence Court Braddock White Duck Egg
  • 3 tbsp milk


  1. Preheat the oven to 160°C/Gas Mark 3. Grease and line a 22cm (81⁄2in) square cake tin with baking parchment.

  2. Place the butter, the syrups, treacle, soft brown sugar and chopped ginger into a large saucepan. Gently heat together until the butter has melted. Mix the porridge oats, flour and ground ginger together, then stir into the mix. Crack the egg into a jug and whisk with the milk, then stir these in too.

  3. When just mixed together, pour the cake mix into the cake tin, sprinkle a little brown sugar on top and bake for around 40-45 minutes, or until the cake feels springy to the touch and there is a crust on top.

  4. Remove from the oven and allow to cool on a rack. Cut into squares and store in an airtight container for up to 2 weeks.

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