1930’s Ginger Sponge Parkin – A lovely old recipe from the early BeRo recipe books. Serve this as a cake, or as a pudding with custard or cream
A Retro Recipe for a Ginger Sponge Cake Pudding
1930’s Ginger Sponge Parkin is a fabulous recipe, that first featured in the earliest BeRo cookbooks, from the 1920’s and 1930’s.
It’s a recipe that I know well, as both my grandmother and mother used to bake this light ginger sponge cake regularly.
I personally wouldn’t call it a Parkin, although the original name in the BeRo books calls it BeRo Sponge Parkin.
I always associate a parkin with a particular type of ginger cake that has oatmeal in it; but, what’s in a name – it’s a ginger cake, parkin or not!
Whatever the name, it is a wonderfully light sponge cake with a real ginger kick, and it makes a fabulous pudding when served with custard.
Nanny used to serve this 1930’s Ginger Sponge Parkin in big slabs, as she used to bake it in a roasting tin.
She probably doubled the recipe, as I remember there was at least 14 to 16 large squares, which she used to serve on an old Blue Willow plate.
A photo of the original recipe is shared below, as the recipe in my recipe card was tweaked a wee bit.
This was served as a hot pudding last time I made it, after Sunday Lunch, and it went down a storm with our dinner guest, as well as my husband.
Serve this as a hot pudding with custard, cream, creme fraiche or with ice cream for that hot and cold sensation.
It’s equally as good as part of a Sunday Tea Tray, Elevenses , High Tea, or for the school and office lunch box.
However you serve it, I hope you all enjoy this lovely retro recipe. and please do let me know in the comments below if you make it, Karen
More BeRo Recipes
Notes:
- Can be baked in a large loaf tin, or two loaf tins.
- Add extra ground ginger for a fiery extra ginger kick.
- Keeps for up to 2 weeks in an airtight tin.
- Serve it buttered, or warm with custard for a pudding.
Recipe for 1930’s Ginger Sponge Parkin
1930’s Ginger Sponge Parkin
Yield:
12
Prep Time:
20 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 50 minutes
1930’s Ginger Sponge Parkin is a fabulous recipe, that first featured in the earliest BeRo cookbooks, from the 1920’s and 1930’s.
It’s a recipe that I know well, as both my grandmother and mother used to bake this light ginger sponge cake regularly.
I personally wouldn’t call it a Parkin, although the original name in the BeRo books calls it BeRo Sponge Parkin.
I always associate a parkin with a particular type of ginger cake that has oatmeal in it; but, what’s in a name – it’s a ginger cake, parkin or not!
Whatever the name, it is a wonderfully light sponge cake with a real ginger kick, and it makes a fabulous pudding when served with custard.
Nanny used to serve this 1930’s Ginger Sponge Parkin in big slabs, as she used to bake it in a roasting tin.
She probably doubled the recipe, as I remember there was at least 14 to 16 large squares, which she used to serve on an old Blue Willow plate.
This was served as a hot pudding last time I made it, after Sunday Lunch, and it went down a storm with our dinner guest, as well as my husband.
Serve this as a hot pudding with custard, cream, creme fraiche or with ice cream for that hot and cold sensation.
It’s equally as good as part of a Sunday Tea Tray, Elevenses , High Tea, or for the school and office lunch box.
Ingredients
- 450g Self Raising Flour
- Pinch of salt
- 2 heaped teaspoons ground ginger
- 225g caster sugar
- 50g butter
- 225g black treacle
- 1 egg beaten with 140mls milk
Instructions
- Mix the flour, salt, ground ginger and caster sugar together in a mixing bowl.
- Heat the butter and black treacle together, in a saucepan or in the microwave – do NOT boil.
- Pour the black trteacle mixture into the dry ingredients, mix together, adding the egg and milk mixture to the batter gradually.
- Mix thoroughly.
- Pour into a greased, shallow baking tray – I used a 9″ x 9″ square tin (22cm x 22cm) My grandmother used to use a roastig tin.
- Bake at 180C/375F/Gas mark 4 for 1 hour to an hour and a half.
- Remove from the oven and when cool, cut into squares.
Notes
Can be baked in a large loaf tin, or two loaf tins.
Add extra ground ginger for a fiery extra ginger kick.
Keeps for up to 2 weeks in an airtight tin.
Serve it buttered, or warm with custard for a pudding.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 248Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 25mgSodium 497mgCarbohydrates 47gFiber 1gSugar 19gProtein 5g
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