Just the name of this alone had me in a state of instant intrigue. Who calls a cake a ‘parkin’?
As I sit here with my favourite red benzer dessert bowl full of the stuff, I am still deciding whether I actually like it!
I definitely like the name. I definitely like the ingredient list. . . more intrigue with use of backstrap molasses. I love the purchase of a new ingredient, so with my recently acquired Berenberg molasses and a recipe from Delicious Magazine that my lovely neighbour Barb was about to throw, I was ready.
The ginger parkin was fun to make, forming a thick brown mix that did not present as anything vaguely edible. With an edibility rating scale scoring no more than a 2.5., the joy was definitely in the mixing of butter with the sugar, molasses & the adding of spelt flour was comfort cooking transporting you back to Anglo baking traditions of the 17th Century.
The verdict of the parkin was weighted between various family members. Here’s a taste of their comments:
“Would taste good with a cup of chai tea, I’m not just saying that to be nice”
“Ginger, no way!”
“Will try some a bit later mum”
“Its really great mum. I like it”
And from me now that I have finished my sampling “Very nice with a good scoop of vanilla ice-cream, followed by a chai tea”
However all this aside, we all need to try & do new things and enjoy the process of doing so. In a world that is so results orientated let’s never forget the fun of just getting in and having a go.
And at this point a special thanks to my husband for his awesome photos and for never complaining about having to pull out the camera on demand.. .Love you hun.
Ginger Sticky Parkin
1 cup wholemeal spelt flour
2 tsp baking powder
2 tsp ground ginger
1 tsp ground cinnamon
1 cup rolled oats
3/4 cup black strap or regular molasses
125g unsalted butter
1 cup rapadura or brown sugar
1/2 cup milk
1 egg, lightly beaten
Pre-heat oven to 160 degrees and line a slice tray with baking paper.
In a bowl combine butter, sugar & molasses and gently melt in microwave. Mix with spoon and then add all dry ingredients until combined.
Combine milk and egg together in cup and add in to parkin mix.
Pour into cake tin and bake for 30-40 mins or until tests clean with skewer.
(recipe adapted from June 2011 edition of Delicious magazine, credit to Barossa foodie Sherie Hausler)
What Donna Cooked 
Oh yum……Although if I were to try the recipe I would add 2 tbsp of the ginger – But then I like a crazy ginger hit. The food photography is looking fantastic BTW!
Hey Alex, that’s so funny because I did add a generous extra splash of
ginger, in honour of your gorgeous ginger biscuits! Unfortunately it didn’t have the same effect, so i kept the written recipe to original measures. I think the problem was the molasses is already such a strong flavour and the extra ginger was just too much.
Thanks for your comments . . . yes, think Andrew’s photos are looking good too.
I really like your adventurous spirit. Thanks for sharing the real stuff. I couldn’t wait to see the results when notified in my email and I wasn’t disappointed! The lighting in your photo is beautiful. Just like your ingredients your family sound just as honest. Thank you!
Thank you so much Caet, honesty and spirit are actually things I admire in you.
I think the cake looks great and I would like those spices and yes, this would be great with a scoop of vanilla ice cream. Like you say, it’s always good to try something new. And now I just have to work out how to subscribe to your blog xx
Thank you Charlie Louie, yes . . .a good vanilla ice cream brings out the best in lots of desserts and cakes. Glad you are following the blog xo
My grandma used to make Parkin, a traditional treat from Yorkshire. Her recipe included ground cloves. They work beautifully with the ginger.
Thank you for your insight – that is interesting, will try adding a little ground clove next time. I like the way cooking is an alchemy of culture, history, science & pleasure