Sticky ginger skillet parkin

Try this one-pan pud/cake hybrid as an easy dessert for Bonfire Night, Halloween or cooler nights. Served straight from the oven, it’s perfect with custard

Prep:10 mins
Cook:50 mins
plus cooling

Easy

Nutrition per serving

kcal 448
fat 22g
saturates 11g
carbs 41g
sugars 11g
fibre 3g
protein 19g
salt 1.8g

Ingredients

200g salted butter, chopped
85g light brown soft sugar
85g treacle
185g golden syrup
250g self-raising flour
2 tsp ground ginger
1 tsp mixed spice
100g porridge oats
2 large eggs
2 tbsp milk
2 balls stem ginger from a jar, chopped, plus 2 tbsp syrup from the jar, and extra to serve
custard or ice cream, to serve (optional)

Tip

How to store

The parkin will keep for up to seven days, wrapped well, and will get stickier the longer it rests. Serve cut into slices when cooled – it’s great with custard, or just on its own, taken to Bonfire Night parties wrapped in baking parchment.

Method

Heat the oven to 150C/130C fan/gas 2. Put a heavy-bottomed 25cm ovenproof frying pan or skillet over a low heat and gently melt the butter, sugar, treacle and golden syrup together, stirring with a wooden spoon, until the butter is just melted and everything is combined. Remove from the heat and leave to cool slightly for 5-10 mins.
Sieve the flour and spices together, then mix in the oats. Whisk the eggs, milk, stem ginger and ginger syrup together in a bowl or jug. Stir the dry ingredients into the cooled butter mixture until well combined. Stir in the ginger, milk and egg mixture until you have a thick cake batter. Transfer to the oven and bake for 45-50 mins until firm and risen. Serve scooped from the pan with extra ginger syrup and custard or ice cream, if you like, or leave to cool and eat cold. Will keep, wrapped in baking parchment, for up to seven days.TWIST ITRum & raisin parkinPour rum over a handful of raisins and leave to soak overnight. Mix most into the batter, then serve with with extra raisins scattered over.Sticky pear & parkin sundaes Pile cubes of parkin into glasses with a chopped canned pear, toffee ice cream and some ginger syrup mixed with whisky. Top with toasted pecans.Caramelised banana, parkin & custardFry a sliced banana in butter until golden, add a drizzle of golden syrup and carefully toss. Serve over parkin with thick custard.