Ginger Parkin is traditionally eaten on Guy Fawkes Night, on the 5th November, but with the chilly weather drawing in, it’s a great excuse to bake this warming winter treat!
Ingredients
- 400g self raising flour
- 40g ground ginger
- 2tsp ground nutmeg
- 320g oats
- 400g soft dark brown sugar
- 700g golden syrup
- 200g black treacle
- 400g butter
- 4 whole eggs
- 40ml milk
Preparation Method
Mix all dry ingredients and the fold in oats. Heat the butter, sugar and syrups but do not boil. Add the heated syrup to the dry ingredients and mix until well combine then add the eggs and milk. Pour into a baking tin and bake @165 for about 35min until firm.
Don’t forget to have a look at our Roasted Cod Loin Recipe from Executive Head Chef, Mark Aldred’s at the AA Rosette Castle Beach Restaurant in the Falmouth Hotel.
Enjoy!