Gingerbread
This recipe produces a soft gingerbread cake, not gingerbread cookies. Gingerbread is a type of spice cake. Parkin, a variation traditionally eaten in England around Bonfire Night, is partially oat-based.
- Prep
- 25 min
- Cook
- 57 min
- Total
- 1 hr 22 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Put the butter, sugar, and syrup in a saucepan. Heat gently until the butter melts.
Procedure
Place the dry ingredients in a bowl. Pour the melted butter mixture into the bowl, and beat thoroughly.
Procedure
Warm the milk in a saucepan (so it will dissolve the syrup).
Procedure
Add the milk to the bowl, and beat thoroughly.
Procedure
Beat the eggs, and then stir them in to the mixture.
Procedure
Pour the mixture into an 8-inch (20 cm) greased square cake tin.
Procedure
Bake at 170°C (325°F) for 1 hour.
Procedure
Cool in the tin for 15 minutes, then remove.
Procedure
Leave at least 1 day before cutting into squares. Serve.
Notes, tips, and variations
To make parkin, replace half of the flour by weight with 110 g (4 oz) coarse oat flour.
Photo: cj from Vancouver, Canada · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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