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Sticky Double Ginger Parkin cake sliced on a plate, rich and golden with a soft crumb and glossy top with Vanilla Ice Cream.
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Double Ginger Parkin

As autumn draws in, evenings turn cooler, and Bonfire Night approaches, this Double Ginger Parkin brings all those cosy, nostalgic flavours together. Deeply spiced, sticky, and irresistibly rich, this traditional Yorkshire favourite is made with golden syrup, treacle, and two kinds of ginger — ground and stem — for an extra fiery kick. It’s the perfect cake to enjoy with a cuppa, a scoop of vanilla ice cream, or simply on its own while watching the fireworks.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Cake, Dessert
Cuisine: British
Keyword: autumn, bonfire, budget friendly, ginger, recipe, sticky
Servings: 16 slices
Calories: 210kcal
Cost: from 33p per slice

Ingredients

  • 200 g butter plus extra for greasing
  • 1 large egg
  • 4 tbsp milk
  • 200 g golden syrup
  • 85 g black treacle
  • 85 g light soft brown sugar
  • 100 g medium oatmeal
  • 250 g self-raising flour
  • 1 tbsp ground ginger
  • 2 tbsp stem ginger finely chopped
  • 1 tbsp stem ginger syrup

Instructions

Prepare the tin

  • Preheat the oven to 160°C (140°C fan / Gas 3). Butter a deep 22cm square cake tin and line it with baking parchment.

Mix wet ingredients

  • In a small bowl, beat the egg and milk together with a fork. Gently heat the golden syrup, treacle, sugar, and butter in a large pan over low heat until the sugar dissolves — about 5 minutes. Remove from the heat.

Bring it all together

  • In a large bowl, mix together the oatmeal, flour, and ground ginger. Stir in the warm syrup mixture, then add the egg and milk mixture, followed by the stem ginger and ginger syrup. Mix until well combined.

Bake

  • Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour, or until the cake feels firm and slightly crusty on top.

Cool and store

  • Allow to cool in the tin, then wrap in baking parchment and foil. Store for at least 5 days before eating if you can — the flavour deepens, and the texture turns gloriously sticky.

Serving Suggestion

  • Enjoy with a warm cup of tea, a drizzle of cream, or a scoop of vanilla ice cream. It keeps beautifully for up to two weeks, growing softer and stickier with time — just as a good Parkin should.

Notes

Cool and store
Allow to cool in the tin, then wrap in baking parchment and foil. Store for at least 5 days before eating if you can — the flavour deepens, and the texture turns gloriously sticky.