Parkin Recipe - by request

zippychick

I've merged this with the ginger parkin thread

I made the moist fantastic sticky ginger cake a month or two ago, you wrap it up to stickify for two days! I can pop the recipe up if anyone wants it. It doesn't have oats in it

Zip

marmiterulesok

zippychick wrote: »

I've merged this with the ginger parkin thread

I made the moist fantastic sticky ginger cake a month or two ago, you wrap it up to stickify for two days! I can pop the recipe up if anyone wants it. It doesn't have oats in it

Zip

Yes please!

zippychick

dammit, went upstairs to get the book it's written in and i forgot! Ill type it up now, it's my boyfriends mums recipe

sticky ginger cake

Oven 180.Grease dish-20cm by 7.5 cm deep and line with baking parchment.

Pan - Put in 125g black treacle,100g golden syrup 150ml milk,120g musc sugar,and 120g butter. Gently melt not boiling -this will curdle it.remove from heat and cool.

bowl - sift 225g plain flour,1tbsp ground ginger, half tsp bicarb . Add the treacle mixture and mix well. Add two lightly beaten eggs ,mix well,put in and knock against the shelf a few times to remove the bubbles! COOK 40-50mins until a skewer inserted comes out clean.

Cool 15mins in tin and put on rack.Once completely cold,wrap in baking parch and then tinfoil and leave for 2-3 days. Moist yummy and sticky!

lime buttercream- 150g sifted icing sugar,100g softened butter and finely grated zest and juice of half a lime. mix until smooth., Ice as eating!

it's devine and keeps well -if it lasts!:rotfl:

marmiterulesok

zippychick wrote: »

dammit, went upstairs to get the book it's written in and i forgot! Ill type it up now, it's my boyfriends mums recipe

sticky ginger cake

Oven 180.Grease dish-20cm by 7.5 cm deep and line with baking parchment.

Pan - Put in 125g black treacle,100g golden syrup 150ml milk,120g musc sugar,and 120g butter. Gently melt not boiling -this will curdle it.remove from heat and cool.

bowl - sift 225g plain flour,1tbsp ground ginger, half tsp bicarb . Add the treacle mixture and mix well. Add two lightly beaten eggs ,mix well,put in and knock against the shelf a few times to remove the bubbles! COOK 40-50mins until a skewer inserted comes out clean.

Cool 15mins in tin and put on rack.Once completely cold,wrap in baking parch and then tinfoil and leave for 2-3 days. Moist yummy and sticky!

lime buttercream- 150g sifted icing sugar,100g softened butter and finely grated zest and juice of half a lime. mix until smooth., Ice as eating!

it's devine and keeps well -if it lasts!:rotfl:

I think that I'll be trying this this week,thank you.

Do you use a springform tin (it's just that you mention using a dish)?Have you ever tried it in a loaf tin?

marmiterulesok

zippychick wrote: »

dammit, went upstairs to get the book it's written in and i forgot! Ill type it up now, it's my boyfriends mums recipe

sticky ginger cake

Oven 180.Grease dish-20cm by 7.5 cm deep and line with baking parchment.

Pan - Put in 125g black treacle,100g golden syrup 150ml milk,120g musc sugar,and 120g butter. Gently melt not boiling -this will curdle it.remove from heat and cool.

bowl - sift 225g plain flour,1tbsp ground ginger, half tsp bicarb . Add the treacle mixture and mix well. Add two lightly beaten eggs ,mix well,put in and knock against the shelf a few times to remove the bubbles! COOK 40-50mins until a skewer inserted comes out clean.

Cool 15mins in tin and put on rack.Once completely cold,wrap in baking parch and then tinfoil and leave for 2-3 days. Moist yummy and sticky!

lime buttercream- 150g sifted icing sugar,100g softened butter and finely grated zest and juice of half a lime. mix until smooth., Ice as eating!

it's devine and keeps well -if it lasts!:rotfl:

Well,I've just had a piece of ginger cake using your recipe.It's moist,sticky and quite delicious!I'll definitely be making it again.

zippychick

Fantastic -it keeps well and stays moist too, i think it gets moister! Did you make the lime icing? i used a mandarin zest but would try lime next time. So glad you like it - i've only just read your question now about the tin so sorry i missed that!

it killed me waiting two days though! I just kept mine wrapped up with the greaseproof and tinfoil in between eating

marmiterulesok

zippychick wrote: »

Fantastic -it keeps well and stays moist too, i think it gets moister! Did you make the lime icing? i used a mandarin zest but would try lime next time. So glad you like it - i've only just read your question now about the tin so sorry i missed that!

it killed me waiting two days though! I just kept mine wrapped up with the greaseproof and tinfoil in between eating

Hi,

I didn't make the lime buttercream filling,as I'm trying to lose a few pounds.It sounds good though,so I'm sure I'll try it one day,but thought of using lemon instead.

I used a 24 cm tin and it didn'r rise evenly,it peaked in the middle.I'll try with my 18 cm tin the next time.I might even try using a loaf tin,as I find it easier to cut and store.

I made it on the Tuesday and managed to wait until Saturday before trying it!

I've given to recipe to my Mum;she's going to make it today.

It is delicious...:)

zippychick

really glad you enjoyed it! Did you try the loaf tin? I think that would suit me better too - it seemed so ..large?!

Mmmm cake. HOW DID YOU WAIT SO LONG?!?!?!!:rotfl:

zippychick

zippychick wrote: »

really glad you enjoyed it! Did you try the loaf tin? I think that would suit me better too - it seemed so ..large?!

Mmmm cake. HOW DID YOU WAIT SO LONG?!?!?!!:rotfl:

Made one in a loaf tin - underestimating how much it would rise! :eek: Took 50 minutes to cook but was much more portable and it worked out perfect :j The lime buttercream is delicious

beckstar1975

HELP!! I made some parkin for a do tomorrow - 60 people's worth. Turns out it's got the texture of compressed sawdust. I can't really afford to start from scratch again, and just dousing it in custard and cream will not be enough - it will need seriously soaking.

So - can it be redeemed? Trifle - with tinned mandarins, orange jelly and custard and cream? Or bread pudding?

Or - just give in and do sponge cake traybacks and be done with it?

Totally gutted