Sticky ginger parkin
Makes: 16 squares
Prep time: 15 minsTotal time: 
Recipe photograph by Karen Thomas
Sticky ginger parkin
This is our best traybake, as voted by you, from the magazine's 25-year history. Former food director Sarah Randell based this September 2007 bake on a recipe given to her by ‘a true Yorkshireman’, now her husband!
Makes: 16 squares
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
182Kcal
Fat
7gr
Saturates
4gr
Carbs
30gr
Sugars
15gr
Fibre
1gr
Protein
3gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 175g plain flour
- 200g caster sugar
- 125g porridge oats
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 200ml semi-skimmed milk
- 2 tbsp golden syrup
- 110g butter
- 2 tbsp chopped preserved stem ginger (optional)
Step by step
Get ahead
The parkin will keep for 5-7 days in an airtight container, layered with baking paper – not foil, which the cake will stick to.
- Preheat the oven to 150°C, fan 130°C, gas 2. Grease and line a 20cm square tin, about 6cm deep.
- Sift the flour into a large bowl, then mix in the sugar, oats, ginger and bicarbonate of soda.
- In a small pan, gently bring the milk to the boil with the syrup and butter until melted then, with a whisk, beat the liquid into the dry ingredients. Mix in the stem ginger (if using) and pour the mixture into the tin. Bake for 45 minutes. Leave to cool, then cut into 16 squares. It will get stickier as it keeps.
