Best Ginger Parkin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GINGER PARKIN



Ginger Parkin image

A traditional wonderful, warm, rich tasting Ginger cake with Oats and a slight sticky and chewy texture. If you can resist, Its best left 2 or 3 days wrapped in grease-proof paper in a storage tin before eating. My mum used to make this as a treat in the autumn and winter months.

Provided by silver chef

Time 1h15m

Yield Serves 12

Number Of Ingredients 10

275g Plain Flour
200g Soft Brown Sugar
125g Poridge Oats
2 Heaped Tsp Ground Ginger
130g Salted Butter
200g Golden Syrup
75g Black Treacle
1 rounded Tsp Bicarbonate Soda
2 Tsp Malt Vinegar
150ml Milk

Steps:

  • Mix well the flour, sugar, oats and ginger in a bowl and leave a well in the middle
  • Melt the butter in a pan or a large bowl in a microwave (be careful not to burn the butter as its salted) and add the syrup and treacle until warmed through and runny, do not boil the mixture.
  • Pour the syrup mixture onto the dry ingredients in the bowl, add the Bicarbonate of soda in a heap, sprinkle the vinegar over the top and watch it fizz.
  • Warm the milk in the syrup pan or microwave bowl and add to the rest of the ingredients and gently stir it up well to make a runny batter.
  • Pour the batter into a greased and lined baking tray I use a 10"x8" as it fits perfect.
  • Bake in the middle of the oven at Gas 3, 170C for about an hour. If the batter starts to rise in the middle gently shake the tray to settle it down. Check and turn the tray half way through cooking to ensure even baking.
  • Cool the Parkin in the tray then cut into quarters, wrap and store for 2 or 3 days as this helps develop a shiny sticky top to it. Cut each quarter into 4 slices or larger if you wish.

BANANA GINGER PARKIN



Banana Ginger Parkin image

This is a great way to use up soft bananas. This nutritious and energy giving cake doesn't break up easily,making it good for the childrens packed lunch boxes.The parkin keeps really well in a covered container for up to two months.

Provided by Noo8820

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 10

1 1/3 cups plain flour
2 teaspoons bicarbonate of soda
2 teaspoons ground ginger
1 3/4 cups medium oatmeal
4 tablespoons dark muscovado sugar
6 tablespoons sunflower margarine
2/3 cup golden syrup
1 egg, beaten
3 ripe bananas, mashed
3/4 cup icing sugar

Steps:

  • Preheat the oven to 160/325/Gas 3.Grease and line an 18 x 28cm cake tin (7 x 11").
  • Sift together the flour,bicarb of soda and ginger,then stir in the oatmeal.Melt the sugar,margarine and syrup in a saucepan,then stir into the flour mixture.Beat in the egg and mashed bananas.
  • Spoon into the tin and bake for about 1 hour or until firm to the touch.Cool in the tin,turn out and cut into squares.
  • Sift the icing sugar into a bowl and stir in just enough water to make a smooth,runny icing.Drizzle the icing over each square.

Nutrition Facts : Calories 3286.4, Fat 85.5, SaturatedFat 14.7, Cholesterol 211.5, Sodium 3669.5, Carbohydrate 605.5, Fiber 28, Sugar 229.8, Protein 51

STICKY GINGER SKILLET PARKIN



Sticky ginger skillet parkin image

Try this one-pan pud/cake hybrid as an easy dessert for Bonfire Night, Halloween or cooler nights. Served straight from the oven, it's perfect with custard

Provided by Anna Glover

Categories     Afternoon tea, Dessert, Treat

Time 1h

Yield Serves 10-12

Number Of Ingredients 12

200g salted butter , chopped
85g light brown soft sugar
85g treacle
185g golden syrup
250g self-raising flour
2 tsp ground ginger
1 tsp mixed spice
100g porridge oats
2 large eggs
2 tbsp milk
2 balls stem ginger from a jar, chopped, plus 2 tbsp syrup from the jar, and extra to serve
custard or ice cream, to serve (optional)

Steps:

  • Heat the oven to 150C/130C fan/gas 2. Put a heavy-bottomed 25cm ovenproof frying pan or skillet over a low heat and gently melt the butter, sugar, treacle and golden syrup together, stirring with a wooden spoon, until the butter is just melted and everything is combined. Remove from the heat and leave to cool slightly for 5-10 mins.
  • Sieve the flour and spices together, then mix in the oats. Whisk the eggs, milk, stem ginger and ginger syrup together in a bowl or jug. Stir the dry ingredients into the cooled butter mixture until well combined. Stir in the ginger, milk and egg mixture until you have a thick cake batter. Transfer to the oven and bake for 45-50 mins until firm and risen. Serve scooped from the pan with extra ginger syrup and custard or ice cream, if you like, or leave to cool and eat cold. Will keep, wrapped in baking parchment, for up to seven days. TWIST ITRum & raisin parkinPour rum over a handful of raisins and leave to soak overnight. Mix most into the batter, then serve with with extra raisins scattered over. Sticky pear & parkin sundaes Pile cubes of parkin into glasses with a chopped canned pear, toffee ice cream and some ginger syrup mixed with whisky. Top with toasted pecans. Caramelised banana, parkin & custardFry a sliced banana in butter until golden, add a drizzle of golden syrup and carefully toss. Serve over parkin with thick custard.

Nutrition Facts : Calories 448 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium

Related Topics