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Ginger Parkin with Hot Spiced Syrup

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    Ginger Parkin with Hot Spiced Syrup

    Cook Time: 1 hour 30 minutes
    Course: Dessert
    Cuisine: British
    Keyword: afternoon tea, ginger, nutmeg, treacle

    Ingredients

    • 4 oz Butter unsalted
    • 4 oz Soft brown sugar
    • 2 oz Molasses
    • 7 oz Corn syrup - light
    • 8 oz Oatmeal
    • 4 oz Self raising flour
    • 2 tsp Ginger - ground
    • 1/2 tsp Mixed spice
    • 1/2 tsp Nutmeg, ground
    • 2 ea Eggs - large
    • 1 tbsp Whole milk

    For the hot spiced syrup

    • 7 oz Corn syrup - light
    • 1/2 tsp Mixed spice
    • 2 tsp Cider - dry

    Instructions

    • Preheat an oven to 275º F. Lightly grease an 8" x 8'" square cake tin.
    • In a saucepan, melt the butter, sugar, molasses and corn syrup just to the point where they are all melted and combined. Set the saucepan aside to cool slightly.
    • Sift all the dry ingredients to a separate large mixing bowl and make a well in the center. Slowly add the butter mixture, folding into the flour. Beat the eggs with the milk then add to the mixture.
    • Pour the mixture onto the baking tin and bake for 1 1/2 hours. Check it at the 1 hour point to make sure it is not getting too dry.
    • Remove from the oven and leave to cool for at least 20 minutes in the baking tin, then move to a cooling rack to cool completely.
    • When totally cool, wrap in greaseproof paper and store in a cake tin or sealed plastic tub for at leat a day but preferably a week to allow the flavor to develop and for the Parkin to get its characteristically sticky texture.

    For the hot spiced syrup

    • To make the hot spiced syrup, whisk all the ingredients together in a small pan and warm, but do not boil.
    Tried this recipe?Let us know how it was!

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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