BBQ parkin

This sticky, spicy cake is traditionally eaten on Bonfire Night - and can even be cooked on the barbecue!

By , 21 September 2015
BBQ parkin
  • Ready in: 50 mins
  • Serves: 16
  • Price: 20p per serving
Nutritional Info
Each 63g serving contains
  • Fat 12
  • Sat Fat 6.9
  • Sugar 17.6
  • Salt 0.57
  • Cals 246
of your reference intake.
Typical energy values per 100g: 1635kJ/390kcal.
  • 200g butter
  • 100g dark brown sugar
  • 50g treacle
  • 200g golden syrup
  • 200g self-raising flour
  • 1 tsp baking powder
  • 100g oatmeal
  • 1 tbsp ground ginger
  • 2 tsp nutmeg
  • 1 tsp mixed spice
  • 2 eggs, beaten
  • 2 tbsp milk
  • Lightly grease three 10cm x 20cm foil trays and line with baking paper.

  • Melt the butter, sugar, treacle and syrup over a low heat until just combined.

  • Sift the flour and baking powder into a bowl, then stir in the oatmeal, ginger, nutmeg and mixed spice.

  • Gradually beat in the eggs and milk. Pour over the melted mixture and mix until just combined. Transfer into the lined trays.

  • Put the trays on top of empty upturned foil trays on the barbecue, to diffuse the heat. Cook over a medium heat, with the barbecue lid closed, for 25-30 minutes. Or bake in an oven pre-heated to 180C/160C Fan/Gas 4 for 30 minutes or until a skewer inserted in the centre comes out clean.