1930’s Ginger Sponge Parkin – A stunning previous recipe from the early BeRo recipe books. Serve this as a cake, or as a pudding with custard or cream
![1930's Ginger Sponge Parkin](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2024/06/IMG_3215.jpg?resize=768%2C1024&ssl=1)
A Retro Recipe for a Ginger Sponge Cake Pudding
![1930's Ginger Sponge Parkin](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2024/06/IMG_3257.jpg?resize=768%2C1024&ssl=1)
1930’s Ginger Sponge Parkin is a superb recipe, that first featured within the earliest BeRo cookbooks, from the 1920’s and 1930’s.
It’s a recipe that I do know effectively, as each my grandmother and mom used to bake this mild ginger sponge cake recurrently.
I personally wouldn’t name it a Parkin, though the unique identify within the BeRo books calls it BeRo Sponge Parkin.
![1930's Ginger Sponge Parkin](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2024/06/IMG_3211.jpg?resize=765%2C1024&ssl=1)
I at all times affiliate a parkin with a selected sort of ginger cake that has oatmeal in it; however, what’s in a reputation – it’s a ginger cake, parkin or not!
Regardless of the identify, it’s a splendidly mild sponge cake with a actual ginger kick, and it makes a fabulous pudding when served with custard.
Nanny used to serve this 1930’s Ginger Sponge Parkin in large slabs, as she used to bake it in a roasting tin.
![1930's Ginger Sponge Parkin](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2024/06/IMG_3219.jpg?resize=768%2C1024&ssl=1)
She most likely doubled the recipe, as I bear in mind there was at the least 14 to 16 massive squares, which she used to serve on an previous Blue Willow plate.
A photograph of the unique recipe is shared beneath, because the recipe in my recipe card was tweaked a wee bit.
This was served as a sizzling pudding final time I made it, after Sunday Lunch, and it went down a storm with our dinner visitor, in addition to my husband.
![1930's Ginger Sponge Parkin](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2024/06/IMG_3255-1.jpg?resize=768%2C1024&ssl=1)
Serve this as a sizzling pudding with custard, cream, creme fraiche or with ice cream for that cold and warm sensation.
It’s equally pretty much as good as a part of a Sunday Tea Tray, Elevenses , Excessive Tea, or for the college and workplace lunch field.
Nevertheless you serve it, I hope you all get pleasure from this pretty retro recipe. and please do let me know within the feedback beneath if you happen to make it, Karen
![1930's Ginger Sponge Parkin](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2024/06/Scan-2-Jun-2024-at-11.04.jpg?resize=974%2C1024&ssl=1)
Extra BeRo Recipes
![Quick and Easy Spice Cake (Tea Loaf)](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2023/10/IMG-1038.jpg?resize=829%2C1024&ssl=1)
![Honey Ginger Tea Loaf](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2023/10/IMG-0112.jpg?resize=980%2C974&ssl=1)
![Be-Ro Victoria Scones](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2023/06/IMG-0952.jpg?resize=830%2C1024&ssl=1)
![](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/10/Rock-Buns.jpeg?resize=480%2C480&ssl=1)
![Drop Scones Scotch Pancakes](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2020/03/Pin-Me-Drop-Scones.jpeg?resize=768%2C1024&ssl=1)
![A Plate of Melting Moments](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2012/08/P91144031.jpg?resize=400%2C350&ssl=1)
![Banana Bread](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2011/07/Banana-Bread.jpg?resize=639%2C604&ssl=1)
![Old-Fashioned "Tea Room" Custard Tarts](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2024/05/IMG_2612.jpg?resize=773%2C1024&ssl=1)
![Old-Fashioned Milk Chocolate Cake](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2021/03/IMG_0356.jpeg?resize=826%2C1024&ssl=1)
![Be-Ro Vintage Book](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2024/06/Scan-2-Jun-2024-at-11.05.jpg?resize=972%2C1024&ssl=1)
Notes:
- May be baked in a big loaf tin, or two loaf tins.
- Add additional floor ginger for a fiery additional ginger kick.
- Retains for as much as 2 weeks in an hermetic tin.
- Serve it buttered, or heat with custard for a pudding.
![1930's Ginger Sponge Parkin](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2024/06/IMG_3218.jpg?resize=768%2C1024&ssl=1)
Recipe for 1930’s Ginger Sponge Parkin
![1930's Ginger Sponge Parkin](https://www.lavenderandlovage.com/wp-content/uploads/2024/06/IMG_3215.jpg)
1930’s Ginger Sponge Parkin
Yield:
12
Prep Time:
20 minutes
Cook dinner Time:
1 hour half-hour
Whole Time:
1 hour 50 minutes
1930’s Ginger Sponge Parkin is a superb recipe, that first featured within the earliest BeRo cookbooks, from the 1920’s and 1930’s.
It is a recipe that I do know effectively, as each my grandmother and mom used to bake this mild ginger sponge cake recurrently.
I personally would not name it a Parkin, though the unique identify within the BeRo books calls it BeRo Sponge Parkin.
I at all times affiliate a parkin with a selected sort of ginger cake that has oatmeal in it; however, what’s in a reputation – it is a ginger cake, parkin or not!
Regardless of the identify, it’s a splendidly mild sponge cake with a actual ginger kick, and it makes a fabulous pudding when served with custard.
Nanny used to serve this 1930’s Ginger Sponge Parkin in large slabs, as she used to bake it in a roasting tin.
She most likely doubled the recipe, as I bear in mind there was at the least 14 to 16 massive squares, which she used to serve on an previous Blue Willow plate.
This was served as a sizzling pudding final time I made it, after Sunday Lunch, and it went down a storm with our dinner visitor, in addition to my husband.
Serve this as a sizzling pudding with custard, cream, creme fraiche or with ice cream for that cold and warm sensation.
It is equally pretty much as good as a part of a Sunday Tea Tray, Elevenses , Excessive Tea, or for the college and workplace lunch field.
Elements
- 450g Self Elevating Flour
- Pinch of salt
- 2 heaped teaspoons floor ginger
- 225g caster sugar
- 50g butter
- 225g black treacle
- 1 egg crushed with 140mls milk
Directions
- Combine the flour, salt, floor ginger and caster sugar collectively in a mixing bowl.
- Warmth the butter and black treacle collectively, in a saucepan or within the microwave – do NOT boil.
- Pour the black trteacle combination into the dry elements, combine collectively, including the egg and milk combination to the batter regularly.
- Combine completely.
- Pour right into a greased, shallow baking tray – I used a 9″ x 9″ sq. tin (22cm x 22cm) My grandmother used to make use of a roastig tin.
- Bake at 180C/375F/Gasoline mark 4 for 1 hour to an hour and a half.
- Take away from the oven and when cool, reduce into squares.
Notes
May be baked in a big loaf tin, or two loaf tins.
Add additional floor ginger for a fiery additional ginger kick.
Retains for as much as 2 weeks in an hermetic tin.
Serve it buttered, or heat with custard for a pudding.
Diet Info
Yield 12
Serving Dimension 1
Quantity Per Serving
Energy 248Whole Fats 4gSaturated Fats 2gTrans Fats 0gUnsaturated Fats 2gLdl cholesterol 25mgSodium 497mgCarbohydrates 47gFiber 1gSugar 19gProtein 5g
![Blue Willow](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2024/06/Burleigh_Blue_Willow_Collection_Page_v1.webp?resize=750%2C750&ssl=1)
Step into the enchanting world of Blue Willow, a revived Burleigh Pottery assortment that’s steeped in historical past and timeless class. Formally launched in 1924 as ‘Dilwyn’ Willow, Blue Willow is our tackle the enduring willow sample, a real British traditional. Fastidiously and authentically recovered from our archives, Blue Willow reclaims its place amongst our blue and white tableware collections.