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Sticky parkin

Sticky parkin

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This traditional sticky ginger cake is best made a few days in advance. The flavour mellows and it becomes more deliciously moist. Parkin is also traditional on Bonfire Night

Makes: 15
Skill level: Easy peasy
Costs: Mid-price

Spice level Mild
Freezable
Make in advance

Ingredients

To freezewrap the cold cake in a freezer bag, seal and freeze it for up to 1 month.

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350g (12oz) wholemeal flour
175g (6oz) dark muscovado sugar
4 level teaspoons ground ginger
2 level teaspoons bicarbonate of soda
250g (8oz) butter
3 level tablespoons black treacle
3 level tablespoons golden syrup
300ml (½ pint) milk
26 x 16.5cm (10¼ x 6½in) oblong tin, lined with baking parchment

Method

Set the oven to Gas Mark 4/180°C.
Place the flour, sugar and ginger into a large bowl and stir to mix it well. Make a well in the centre and add the bircarbonate of soda.
Place the butter, treacle and golden syrup into a saucepan and warm over a low heat until the butter melts. Add the milk to the pan and heat until the mixture is almost at boiling point, then pour it into the well in the centre of the dry ingredients. Stir the mixture until smooth, then pour it into the lined tin and bake it in the centre of the oven for 45-50 minutes, or until just firm to the touch in the centre.
Remove the parkin from the oven and leave it to cool in the tin for 5 minutes. Remove it from the tin, peel away the lining paper and leave it to cool. Wrap the cold cake in baking parchment, then foil, and leave it in a cool, dry place for 3-4 days before serving. To serve, cut into about 15 squares.

By Feature: Sue McMahon. Photos: frankthephotographer.com. Props stylist: Sue Radcliffe.

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Nutritional information per portion

Calories 272(kcal)
Fat 15.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.