25778

Supermalt ginger parkin

  • makes 15
  • Easy

Fizzy drink Supermalt not only gives an extra malty edge but those bubbles work magically to lighten the sponge as well. If you can't find Supermalt, use cola or ginger beer for the bubble effect

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Ingredients

  • unsalted butter 250g
  • golden syrup 200g
  • evaporated milk 170g tin
  • plain flour 140g
  • self-raising flour 200g
  • dark brown muscovado sugar 140g
  • ground ginger 4 tsp
  • cocoa powder 1 tbsp
  • mixed spice 2 tsp
  • Supermalt 150ml
  • bicarbonate of soda 1 tsp
  • treacle 2 tbsp
  • egg 1 large, beaten
  • ginger nut biscuits 100g

Method

  • Step 1

    Heat the oven to 160C/fan 140C/gas 3 and line a 30 x 20cm baking tin with baking paper. Gently melt the butter, golden syrup and evaporated milk together in a pan. Take off the heat.

  • Step 2

    Mix the flours, muscovado sugar, ground ginger, cocoa and mixed spice together in a large bowl. Warm the Supermalt in another pan until almost simmering. Take off the heat then sprinkle over the bicarb before whisking it in. Once it’s dissolved and frothy, whisk the treacle and egg into the cooled butter and syrup mixture, and pour into the dry ingredients with the frothy Supermalt mixture. Stir until smooth. 

  • Step 3

    Scrape the batter into the prepared tin. Bash or whizz the biscuits to crumbs in a food processor, then scatter thickly to cover the parkin batter. Bake for 40-50 minutes, or until a skewer comes out clean, then cool in the tin. 

Nutritional Information

  • Kcals 287
  • Carbs 39.2g
  • Protein 3.8g
  • Fat 12.6g
  • Sugars 23.9g
  • Salt 0.6g
  • Saturates 7.6g
  • Fibre 1g
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