Description
This sticky ginger parkin is one of those bakes that actually improves as it sits, which feels like a small kitchen win. Give it a few days, and it turns beautifully soft, dark, and a little bit irresistible.
Ingredients
Units
Scale
- Oil, for greasing
- 225 g Self-Rising flour
- 5 ml ground ginger
- 5 ml bicarbonate of soda
- 1 large egg, lightly beaten
- 115 g caster sugar
- 60 g butter
- 115 g golden syrup
- 225 ml milk
Instructions
- Preheat your oven to 300⁰F (150⁰C).
- Lightly grease a 25 x 18 cm tin with oil and line it with greased parchment paper so nothing sticks later.
- In a mixing bowl, sift together 225 g Self-Rising flour, 5 ml ground ginger, and 5 ml bicarbonate of soda. Give it a quick stir so everything’s evenly mixed.
- Add the 1 lightly beaten egg into the dry ingredients and stir it through, then mix in the 115 g caster sugar.
- In a small saucepan over low heat, gently melt 60 g butter with 115 g golden syrup.
- Stir until smooth, then take it off the heat and pour in 225 ml milk and give it a quick stir.
- Gradually pour the warm milk mixture into the flour mixture, stirring as you go so you don’t end up with lumps. The batter should be smooth and pourable, not too thick.
- Pour the batter into your prepared tin and gently tap it on the counter to release any trapped air bubbles.
- Bake for about 60 minutes, or until the edges start to pull away slightly from the sides and the centre feels set but still soft.
- A skewer should come out mostly clean with just a few moist crumbs.
- Let it cool in the tin for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Once cooled, wrap it well in parchment and store it in an airtight container for 3 to 4 days, as this is when it transforms into that signature sticky texture.
- Slice into squares and serve.
Notes
Created, prepared, tried, and tested by Preshana
