Opies Ginger Parkin
By: Jessica Burrows
Published: Wednesday, December 12, 2012 - 2:54am

Ingredients




4 oz / 110g soft butter
4 oz / 110g soft dark brown sugar
2oz / 55g black treacle/molasses
50g Opies stem ginger syrup
150g golden syrup
100g Opies stem ginger (chopped)
8 oz / 225g medium oatmeal
4 oz/ 110g plain flour
2 tsp baking powder
2 tsp ground ginger
1 very large or 2 medium eggs, beaten
1 tbsp milk

Preparation

1 Heat the oven to 275° /140°C / gas mark 1. Grease an 8" x 8"/ 20cm x 20cm square cake tin. 2 In a large heavy-based saucepan over a gentle heat, melt together the butter, sugar, treacle, golden syrup and Opies stem ginger. 3 Do not allow the mixture to get hot. In a large baking bowl, stir together all the dry ingredients. 4 Gradually add the melted butter mixture and stir. Add the beaten egg/s and mix thoroughly. 5 Finally add the milk. Pour the mixture into the prepared tin and cook for 1 ½ hours until firm and set. Remove from the oven and leave to cool in the tin.

About

Parkin is traditionally made over the Halloween period using Opies Stem Ginger truly delivers a great tasting cake