Ginger Parkin withHot Spiced Syrup

Name: Ginger Parkin with Hot Spiced Syrup
Cook time: 90 min
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; 7 oz Corn syrup - light; 1/2 tsp Mixed spice; 2 tsp Cider - dry

Features:

Cuisine:

British

Parkin or perkin is a gingerbread cake traditionally made with oatmeal and black treacle, which originated in northern England. Often associated with Yorkshire, particularly the Leeds area, it is very widespread and popular elsewhere, notably in Lancashire. If you have access to Lyle's Golden Syrup then use that in place of the corn syrup.

Parkin is baked to a fairly heavy cake and with resting becomes moist and even sometimes sticky. Parkin is traditionally eaten on Guy Fawkes Night, 5 November, but is also enjoyed throughout the winter months.
Serve with hot spiced syrup and your favorite ice cream

Medium

Directions

Ginger Parkin with Hot Spiced Syrup

Print Recipe Pin Recipe Rate Recipe

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.