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This is my mum's recipe for sticky gingerbread (or Parkin, as it's known in the North of England). Gingerbread is found everywhere during Bonfire Night, and is a traditional cake to eat around that time.

We're not talking the gingerbread-house kind of stuff here - we're talking sticky, cake-like gingerbread. Moist and delicious, this keeps for several days in an air-tight container, and in fact gets better with time - if you're baking it for an occasion, it's best to bake it two days beforehand and let it sit in its container til you need it.


  • 8oz butter
  • 8oz dark brown sugar
  • 8oz black treacle (Lyle's is the best brand, or you could use Molasses, but it's not quite the same)
  • 12oz plain flour
  • 2 level dessertspoonsful ground ginger
  • 2 beaten eggs
  • 3 level tsps ground cinnamon
  • 1/2 pt milk
  • 2 level tsps bicarbonate of soda (I think in the US this would be called baking soda)


  • Grease a Roasting tin (or I guess a Brownie tin would work great too)
  • In a pan, over a low-medium heat, melt the butter, sugar and treacle.
  • Sift the flour, ground ginger and cinnamon together in a bowl.
  • Stir the melted mixture into the flour and spice mix and then add the beaten eggs.
  • Warm the milk in the pan that you used for the butter etc until it's lukewarm.
  • Stir the bicarbonate of soda into the milk, then add it to the mixture.
  • Pour into the roasting tin (expect the mixture to be very liquid).
  • Bake at 140c (280f) for 1 hour.
  • Cover the top with kitchen foil or greaseproof paper and bake for a further 30 minutes.
  • Check on it regularly though, as my mum has a fan oven and cooks it for considerably less time than this (about 3/4 hour and 20 mins respectively).
  • When cooled (in it's tin), cut into squares and serve like you would serve brownies.

Categories: Misc. Dessert 
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