Iced Parkin Squares

Leave these delicious Parkin Squares to develop their sticky ginger flavour for 3-5 days before serving.


Easy
20 Minutes
Iced Parkin Squares
1

Iced Parkin Squares

Preheat the oven to 170°C/Gas Mark 3. Grease and line a deep 20cm (8inch) square cake tin. Sieve the flour, Baking Powder and ground ginger into a bowl, and stir in the oats and ginger pieces.

2

Place the butter, treacle, golden syrup and sugar in a saucepan and heat gently until melted. Cool for 10 minutes before stirring into the dry ingredients along with the milk to form a thick batter.

3

Pour into the prepared tin and bake in the oven for about 50 minutes until slightly risen and firm to the touch. Cool for 15 minutes before turning on to a wire rack to cool. Wrap well and store for at least 3-5 days to allow the parkin to soften and moisten, before cutting into 12 pieces.

4

To decorate, sieve the icing sugar into a bowl. Stir in sufficient water to make a smooth, soft icing. Drizzle the icing over each piece of parkin and sprinkle a few ginger pieces on top. Allow to set for a few minutes before serving.

Iced Parkin Squares Recipe

Nutritional Information For the recipe Iced Parkin Squares

  Per serving Per 100g/ ml
Energy 1549 kJ
368 kcal
1408 kJ
335 kcal
Fat 8.9 g 8.1 g
Carhohydrate 66 g 60 g
Protein 4.9 g 4.5 g

Ingredients (12 slices )

For the recipe Iced Parkin Squares

For the Cakes:

  • 225 g Plain Flour (8 oz)
  • Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
  • 10 g Ground Ginger (2 tsp)
  • 225 g Oats (8 oz)
  • 75 g Crystalised Ginger (3 oz)
  • 100 g Butter (4 oz)
  • 100 g Treacle (4 oz)
  • 100 ml Golden Syrup (4 oz)
  • 100 g Light Brown Sugar (4 oz)
  • 175 ml Milk (6 fl.oz)

For the Decoration:

  • 150 g Icing Sugar (5 oz)
  • 20 ml Water (3-4 tsp)
  • Crystalised Ginger

Dr. Oetker Products Used

Product Details

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