Simple to prepare, this unusual but deliciously sticky parkin makes a supremely satisfying snack

Customer Rating:
5.0 (1 votes)

Posted by:

A print icon
Print Recipe




1 - 2 hrs

Skill Level




Courses etc.

Baking Sweet

You will need

oil, for greasing More products
225g self raising flour More products
1 tsp ground ginger More products
1 tsp bicarbonate of soda More products
1 egg, lightly beaten This item is only available in store More products
115g Xylitol More products
60g butter This item is only available in store More products
115g agave syrup More products
225ml  milk This item is only available in store More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat the oven to 150°C/gas 2.
  • Grease a 25 x 18 cm cake tin and line with greased greaseproof paper.
  • Sift the flour, ginger and bicarbonate of soda into a bowl.
  • Stir in the egg and then the Xylitol, mixing well.
  • In a small saucepan, melt the butter and the agave syrup, stirring to mix. Remove from the heat and stir in the milk.
  • Gradually stir the milk mixture into the flour and egg mixture. Stir until smooth, then pour into the prepared tin.
  • Bake for about 1 hour or until the mixture starts to shrink away from the sides of the tin.
  • Remove from the oven and turn out onto a wire rack to cool.
  • Cut into squares and serve, preferably after about 3 to 4 days when the parkin will have become nice and sticky.

Please rate this recipe and/or send us your comments or questions

Write a review


Shopping List

White Flour Self Raising ORGANIC
Doves Farm (1Kg)
Ginger Ground
Real Foods
Click for bulk options
Bicarbonate of Soda
Real Foods
Click for bulk options
Natural Sweetener Xylitol
Xylitol (250g)
Rich Agave Nectar Syrup Vegan, ORGANIC
The Groovy Food Company (250ml)
Sunflower Oil
Community (1l)