Supermalt ginger parkin
- Preparation and cooking time
- Total time
- Easy
- Makes 15
Skip to 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 eggbeaten
- 100g ginger nut biscuits
Nutrition:
- kcal287
- fat12.6g
- saturates7.6g
- carbs39.2g
- sugars23.9g
- fibre1g
- protein3.8g
- salt0.6g
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.
