mmmm cake! This is exceedingly easy to make & tastes a bit like anzac biscuits! It’s nice & moist and would work as a pudding with custard. Don’t worry the mix is really liquid, it turns out fine!
Preheat the over to 150 deg.
Melt in the microwave a mix of:
200mL milk
2 tbs golden syrup
110g butter
In a bowl or mixer mix:
175g plain flour
200g sugar (raw would be nice, white is fine though!)
125g porridge oats
1.5 tsp ground ginger
1 tsp bicarb
grated one thumbs length of fresh ginger (optional) – with ginger the exact amount is unimportant – more = stronger ginger flavour!
Mix the melted ingredients into the dry using whisk or mixer.
Bake in a buttered loaf tin for 45 mins. I hate lining tins, but this is a sticky cake so I’d have to recommend lining the base of this one!
Makes 16 squares.
5 replies on “Ginger Parkin – no eggs, vegan suitable if you use margarine & soy milk!”
I just made it now (any excuse to eat something that tastes like Anzac biscuits 😉 )
I used less sugar than the recipe stated as 99% of the time, cakes are too sweet for me. I also ommitted the ginger as I’m not overly fond of ginger in cakes. I also used a reduced fat spread.
Verdict: I think the ginger, even a little, is needed for that extra kick. For me, the cake had the right level of sweetness. I was feeling a little greedy so I ate a piece as soon as it came out of the oven (but it fell apart), with icecream as it was quite puddingy.
It’s something I will certainly make again. Next time, I might try half wholemeal half plain flour, with the ginger.
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