Make this parkin recipe for a comforting autumnal bake, or Bonfire Night snack to nibble on whilst watching the fireworks. Also check out more ginger bakes such as our classic ginger cake, spiced toffee apple and ginger cake and impressive Jamaican ginger cake.
1 hours 15 minutes
- butter 200g, cubed, plus more for the tin
- soft light brown sugar 100g
- treacle 50g
- golden syrup 200g
- self-raising flour 250g
- ground ginger 1 tbsp
- mixed spice ½ tsp
- porridge oats 100g
- eggs 2
- milk 50ml
- stem ginger 4 balls, chopped, plus 2 tbsp of syrup from the jar
Melt the butter, sugar, treacle and syrup in a pan over a medium heat, continually stirring, until the butter has melted and everything is combined. Remove from the heat and leave to cool for 5-10 minutes while you butter and line a 22cm square tin, and heat the oven to 170C/fan 150C/gas 3.
Whisk the flour, spices and oats in a bowl to combine, then pour over the butter and sugar mixture, and mix well. Add a pinch of salt, crack in the eggs, stir in the milk, stem ginger and syrup, and mix again until combined. Scrape into the tin and transfer to the oven. Bake for 50 minutes-1 hour or until the skewer pushed into the centre comes out clean. Cool in the tin, then wrap in baking paper, then foil. Keep for one week, well wrapped – it will become stickier the longer you leave it.
Check out more of our best bakes using oats
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