1930's Ginger Sponge Parkin - Lavender and Lovage (2024)

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 earliestBeRo 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 ita Parkin,although the original name in theBeRo bookscalls it BeRo Sponge Parkin.

I always associatea parkinwith a particular type ofginger cakethat 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 areal ginger kick,and it makes afabulous puddingwhen served withcustard.

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 anold 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, afterSunday 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 aSunday Tea Tray,Elevenses,High Tea,or for theschool and office lunch box.

However you serve it, I hope you all enjoy thislovely retro recipe.and please do let me know in the comments below if you make it, Karen

More BeRo Recipes

• Quick and Easy Spice Cake (Tea Loaf)
• Honey Ginger Tea Loaf
• Be-Ro Victoria Scones

• Rock Cakes (Rock Buns)
• Drop Scones (Scotch Pancakes)
• Be-Ro Melting Moments (Biscuits/Cookies)

• Be-Ro Banana and Walnut Tea Bread
• Old-Fashioned “Tea Room” Custard Tarts
• Old-Fashioned Milk Chocolate Cake

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.

See Also

Chewy Ginger Molasses Cookies

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

1. Mix the flour, salt, ground ginger and caster sugar together in a mixing bowl.
2. Heat the butter and black treacle together, in a saucepan or in the microwave - do NOT boil.
3. Pour the black trteacle mixture into the dry ingredients, mix together, adding the egg and milk mixture to the batter gradually.
4. Mix thoroughly.
5. 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.
6. Bake at 180C/375F/Gas mark 4 for 1 hour to an hour and a half.
7. 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 12Serving Size 1
Amount Per ServingCalories 248Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 25mgSodium 497mgCarbohydrates 47gFiber 1gSugar 19gProtein 5g

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