Ginger Parkin

Ginger Parkin


Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!


  • 200g / 7oz Cream Flour
  • 200g / 7oz Porridge Oatflakes
  • 125g / 4oz Margarine
  • 4 Tablespoons of Treacle
  • 4 Tablespoons Golden Syrup
  • 125g / 4oz Caster Sugar
  • 4 Teaspoons Ground Ginger
  • 2 Teaspoons Cinnamon
  • 1Teaspoon Bread Soda
  • 1 Egg ( beaten)
  • 150ml / 1/4 pint Milk


  1. Preheat oven to 150°C/300°F/Gas 2. Lightly grease a 23cms/9″ square cake tin or a roasting tin 25cms/10″ X 20cms/8″ approx.
  2. Put the margarine, treacle, golden syrup and sugar into a saucepan over a low heat. Melt and stir occasionally until sugar is dissolved.
  3. Place the flour, oatflakes, ginger and cinnamon into a mixing bowl and sieve in the bread soda. Mix these dry Ingredients together.
  4. Add the melted mixture, beaten egg and milk to the dry Ingredients and beat well.
  5. Transfer to the prepared tin and bake for about 1 hour until firm to the touch.
  6. Cool in the tin. Then turn out and cut into squares. Store in an airtight container.

Girl in a jacket