Olive Magazine
Parkin Recipe with Supermalt

Supermalt ginger parkin

Published: September 22, 2016 at 3:24 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 15

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

Nutrition:
NutrientUnit
kcal287
fat12.6g
saturates7.6g
carbs39.2g
sugars23.9g
fibre1g
protein3.8g
salt0.6g
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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 cakehoneycomb and more.

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

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.

Jamaican ginger and caramel cake
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