Go back

Ginger parkin cake

Spice up your life with a warm ginger parkin cakeIf you're feeling autumnal and craving some ginger then this ginger parkin cake will be just the trick.

Brought to you by Clarence Court

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.

Content continues after advertisements

Servings

Ingredients

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

Instructions

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

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.

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.

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.