Parkin Recipe with Supermalt

Supermalt ginger parkin

Name: Supermalt ginger parkin
Total time: 1 h 20 min
Yield: Makes 15
Cuisine: British
Ingredients: 250g unsalted butter; 200g golden syrup; 170g tin evaporated milk; 140g plain flour; 200g self-raising flour; 140g dark brown muscovado sugar; 4 tsp ground ginger; 1 tbsp cocoa powder; 2 tsp mixed spice; 150ml Supermalt; 1 tsp bicarbonate of soda; 2 tbsp treacle; 1 large egg beaten; 100g ginger nut biscuits

Published: September 22, 2016 at 3:24 PM

Save recipe

Makes 15

Easy

Total time: 1 hr and 20 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Skip to ingredients

Alternatives

Complete the dish

Bake this moreish supermalt parkin, then check out our classic parkin, ginger cake and more ginger baking recipes.

Looking for more Bonfire Night food inspiration? Try our toffee apples, toffee apple and ginger cake, honeycomb and more.

Ingredients

Nutrition

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

beaten
100g ginger nut biscuits

Nutrition: per serving

kcal287
fat12.6g
saturates7.6g
carbs39.2g
sugars23.9g
fibre1g
protein3.8g
salt0.6g

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.

Check out more of our best ginger bakes and cakes...

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue