Ginger Parkin

The recipe called for this to be baked in a square tin and it cut into squares when cooked and cooled….. My square tin was otherwise occupied (naming no names) so I used a round cake tin and cut the cake into….. wobbly wotsits…. small kids hand sized shapes that can be easily stored in the tine and nibbled on over the week.


  • 2oz soft margarine
  • 2oz to 4oz sugar (I used 2…. 4 is REALLY sweet, a nice example of the same recipe during and after the war)
  • 1 egg
  • 2tbsp golden syrup or honey
  • 8oz self raising flour
  • 2 tsp ground ginger
  • 7floz milk
  • 1tsp bicarbonate of soda dissolved in 1tbsp boiling water


  1. Grease and line a shallow cake tin about 9in square. Preheat oven to 180 C. or Gas Mark 4.
  2. In a large bowl cream together 2oz soft margarine, 5oz caster sugar, 1 large egg, 2 tablespoons golden  syrup, 9oz self raising flour, 2 rounded teaspoons ground ginger and 7 fl. oz milk. Beat well. [I THREW IN A HANDFUL OF CURRANTS? RAISINS ASWELL]
  3. Dissolve 1 rounded teaspoon bicarbonate of soda in a tablespoon of boiling water and mix in.
  4. Put into tin and bake for 45/ 50 minutes until firm.
  5. Cool on wire tray.

3 responses to “Ginger Parkin

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