Ginger parkin/sticky gingerbread recipe...

My family are big fans of ginger and we have used this recipe hundreds of times over the years. Our recipe book lists it as sticky gingerbread but we have called it ginger parkin for as long as I can remember! This is a slightly adapted recipe but it is so easy to do and works a treat! My sister used this recipe last week and it still tastes amazing. If it is stored correctly, this cake will keep for a few weeks. I love recipes like this that are so easy to do and yet taste so nice... definitely the best kind of cooking!


* 275 g (10oz) plain flour
* 2 teaspoons ground ginger (I normally add a little bit extra!)
* 1 teaspoon bicarbonate of soda
* 100g (4oz) margarine
* 100g (4oz) soft light brown sugar
* 225g (8oz) golden syrup
* 100g (4oz) black treacle
* 2 eggs, beaten
* 150ml (1/4 pint) hot water
* Crystallised ginger (to taste)

Preheat the oven to 180°C/350°F/ Gas Mark 4. Grease and line a 30cm x 23cm roasting tin. Sift the flour, ginger and bicarbonate of soda into a large mixing bowl. 

Place the margarine, sugar, syrup and treacle in a saucepan. Heat gently until the margarine has melted and the sugar has dissolved. 

Make a well in the centre of the dry ingredients. Pour the mixture from the saucepan into the flour, along with the crystallised ginger and beat well to mix. 

Add the beaten eggs and hot water and beat to a smooth batter.

Pour the mixture into the tin and cook for 45 minutes until the cake springs back when pressed with the fingers.

Serve with tea, custard, yoghurt, pretty much anything you can think of! 

Have you ever tried ginger parkin? What's your favourite family recipe?


Rachel said...

mmm looks yummy! I'm a huge ginger fan myself :) x

daisychain said...

yummy yummmyyyy.

p.s. still working on your mug!

Unknown said...

Not a huge fan of Ginger, but this actually sounds/looks great! Hope you are well :) xxx

Winnie said...

Yum!! I love ginger too, especially in cake form. I might have to try to make this soon.