SEARCHING FOR A WARMING, INDULGENT TREAT TO SERVE YOUR FAMILY THIS WINTER? THIS STICKY GINGER PARKIN CAKE IS A QUICK AND EASY FIX THAT PAIRS PERFECTLY WITH CUSTARD OR ICE CREAM, FOR A SIMPLE BUT DELICIOUS DESSERT.
A combination of golden syrup, oats and stem ginger makes for a sticky, indulgent cake that is beautiful when served fresh from the oven!
Makes: Approx 10-12 slices
Preparation: 10 minutes
Cooking: 45 to 50 minutes
WHAT YOU WILL NEED
• 22cm Sandwich Cake Tin
• 190g chopped salted butter
• 80g light brown soft sugar
• 185g golden syrup
• 85g treacle
• 250g self-raising flour
• 2 tsp ground ginger
• 2 balls (or tbsp) of stem ginger from a jar and two tbsp of the syrup
• 1 tsp mixed spice
• 110g porridge oats
• 2 eggs
• 2 tbsp milk (semi-skimmed or full fat)
• Custard or ice cream to serve
Pre-heat your oven at 150C fan/gas 2.
Gently melt your butter in a frying pan over a low heat, mixing in your brown sugar, golden syrup and treacle with a wooden spoon until everything is combined.
Take from the heat and leave to cool for 5 to 10 minutes.
While waiting for your mixture to cool, sieve your flour into a bowl. Add your spices and stir in the oats. Next, in a separate mixing bowl whisk your eggs, then add the milk, stem ginger and ginger syrup together.
Bring back your frying pan butter mixture and combine with the dry ingredients. Then, stir in your ginger/milk mixture until it makes a thick paste.
Pour your batter into the sandwich tin, making sure it’s distributed evenly, the pop into the pre-heated oven for 45 to 50 minutes, until it has risen and firmed.
Serve in slices or scooped warm from your sandwich tin with ice cream or custard!
If you try this winter-warming recipe for yourself, we’d love to see your photos over on social media.
Check out more of our recipe posts over on the Journal.