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Treacle and Glacé Ginger Parkin

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Depending on how rich you like the flavours, you can mix and match the treacles. Dark Treacle gives a much stronger toffee flavour and darker end result. Whilst Golden Syrup is much lighter in flavour and colour.

Sliced Treacle Parkin

I’ve adapted this Treacle and Glacé Ginger Parkin from my more traditional Yorkshire Parkin recipe. It still contains all the goodness of the traditional Yorkshire Recipe. Moist and delicious with a nice grainy texture from the oats.

How to make Treacle and Glacé Ginger Parkin.

In a large bowl, add the flour, bicarbonate of soda, ground ginger, mixed spice and oatmeal. Give it a good mix.

In a saucepan, gently melt the syrup, treacle, butter and sugar. Take off the heat and add the milk. This will help the mixture cool down a little. Leave for 5 mins to cool further.

Stir the melted ingredients into the dry ingredients. Then add the chopped Glacé Ginger pieces and eggs. Mix until well combined. No need to beat.

Pour the mixture into your tin and bake for 60 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean. The cake should be dark and feel slightly sticky on the top. If it sinks in the middle or cracks, don’t worry, that can happen with Parkin. As long as it’s cooked.

Treacle Parkin in a baking tin

Leave the cake in the tin to cool for around 10 – 15 mins before removing from the tin to cool completely

Slices of Treacle and Glacé Ginger Parkin

Additional Information

  • This batter might seem a little runny, which is why it’s important to line the cake tin with baking parchment to help stop any batter from running out of the tin with a loose bottom.
  • Because Parkin is so moist it can be eaten straight away. But ideally wrap in baking parchment and keep in an airtight container and leave until the following day to mature further.

Tips for making this recipe:

  • Using dark treacle gives this Parkin a deep, rich, treacle toffee taste, that you won’t get if you use all Golden Syrup.
  • If you cannot get hold of Glacé Ginger pieces, try using Stem Ginger in a syrup. Stem Ginger can have a slightly stronger ginger taste. Make sure you chop them into fine pieces.
  • Use Medium Oatmeal for a traditional Parkin texture.

More delicious Traditional Yorkshire recipes that you may like to try.

Sliced Treacle Parkin

Treacle and Glacé Ginger Parkin

Depending on how rich you like the flavours, you can mix and match the treacles. Dark Treacle gives a much stronger toffee flavour and darker end result. Whilst Golden Syrup is much lighter in flavour and colour.
Print Pin Rate
Course: Tea Time
Cuisine: British
Keyword: bonfire night, halloween
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 14 slices
Calories: 324kcal
Author: Lynn Hill

Ingredients

  • 225 g plain flour
  • ½ tsp bicarbinate of soda
  • 1 tsp ground ginger
  • 1 tsp ground mixed spice
  • 100 g medium oatmeal
  • 270 g black treacle
  • 280 g golden syrup
  • 175 g butter
  • 50 g dark muscovado sugar
  • 3 fl oz (90ml/6 tbsp) milk
  • 100 g glacé ginger finely chopped
  • 2 medium eggs

Instructions

  • Pre-heat oven to 180 deg conventional/160 Fan assisted. Grease and Line an 8inch/20cm square deep sided loose bottomed cake tin.
  • In a large bowl, add the flour, bicarbonate of soda, ground ginger, mixed spice and oatmeal and mix together.
  • In a saucepan, gently melt the syrup, treacle, butter and sugar. Take off the heat and add the milk. This will help the mixture cool down a little. Leave for 5 mins to cool.
  • Stir the melted ingredients into the dry ingredients. Then add the chopped Glacé Ginger and eggs. Mix well. No need to beat.
  • Pour the mixture into your prepared baking tin and bake for 60 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean. The parkin should be dark and sticky on the top.
  • Leave the cake in the tin to cool for around 10 – 15 mins before removing from the tin onto a wire rack to cool completely.

Notes

Because of all the treaclyness, this cake can be eaten straight away, but ideally wrap and keep in an airtight container and leave until the following day for maximum gooeyness.
Spread with some nice butter when sliced.

Nutrition

Calories: 324kcal | Carbohydrates: 51g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 104mg | Potassium: 337mg | Fiber: 1g | Sugar: 38g | Vitamin A: 355IU | Calcium: 117mg | Iron: 3.7mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

One Comment

  1. Absolutely fabulous cake! When my mum tried it, she said it tasted exactly like her mums! My grandma made the best Parkin, what a lovely comment from my mum.

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