Double Ginger Parkin
Prep time
Cook time
Total time
A double whammy of ginger topped with stickiness of carob and Golden Syrup! A cake that makes winter months worthwhile.
Recipe type: Cakes
Cuisine: British
Serves: 12
  • 200g unsalted butter
  • 250g Golden Syrup
  • 200g Carob Syrup (or use half dark brown sugar/half Black Treacle if you can’t find carob)
  • 3cm piece of root ginger, peeled & grated finely
  • 180g plain flour
  • 3 heaped tsps baking powder
  • 120g rolled oat flakes
  • 3 rounded tsps ground ginger
  • 1 rounded tsp mixed spice
  • 1 rounded tsp ground nutmeg
  • 2 large eggs, beaten
  • 2 tbsp milk
  1. Preheat oven to 140°C. If using a single cake tin, grease and line a tin around 20cm x 20cm square. Or use approx. 12 mini loaf wrappers; even deep muffin cases if you like.
  2. Place in a heavy-based saucepan the butter, carob syrup and grated fresh ginger and heat gently until the butter has melted. Stir swiftly once or twice to incorporate and remove from the heat. Don’t let the mix boil or burn.
  3. Sift the flour, baking powder and powdered spices into a large bowl and stir in the oat flakes.
  4. Pour in the melted butter & carob and stir the mixture thoroughly so the dry ingredients are incorporated well. It’s a bit like making a flap jack at this stage.
  5. Beat the eggs and milk together and stir into the cake mixture.
  6. Pour the cake mixture (it’s quite runny, don’t panic) into the prepared tin or cases (approx. 12 mini loaf cases)
  7. Bake for 1hr 15 – 30 mins (single cake will need all that time; but check mini loaves or muffins around the 1.10hr mark and turn tray around if necessary to prevent one side catching). Test the Parkin in the middle with a cocktail stick to check it’s not underdone. Once ready, remove and allow to cool on a wire rack.Turn cake out after 5 mins.
  8. Eat immediately warm if you like; it’s lovely served with vanilla ice cream and carob sauce trickled over. Store in an airtight tin for 2-3 days and it’ll be moister and stickier as the syrup and spice flavours infuse. Keeps well for a week or more in an air-tight tin.
Recipe by The Red Bistro at