Comfort food recipe for 10-12 people, takes only 50 mins; recipe has butter, light brown soft sugar, treacle, golden syrup, self-raising flour, ginger, mixed spice, porridge oats, egg, milk, stem ginger and custard.
Sticky ginger skillet parkin
Course: Comfort food
Servings
10 - 12
servings
Prep time
10 mins
Ingredients
- Egg: 2 large eggs
- Milk: 2 tbsp milk
- Butter: 200g salted butter, chopped
- Ginger: 2 tsp ground ginger
- Self Raising Flour: 250g self-raising flour
- Mixed Spice: 1 tsp mixed spice
- Porridge Oats: 100g porridge oats
- Custard: custard or ice cream, to serve (optional)
- Treacle: 85g treacle
- Stem Ginger: 2 balls stem ginger from a jar, chopped, plus 2 tbsp syrup from the jar, and extra to serve
- Light Brown Soft Sugar: 85g light brown soft sugar
- Golden Syrup: 185g golden syrup
Directions
- 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.Whiskthe 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.
