Name: Parkin
Yield: Makes 12 pieces
Cuisine: British
Ingredients: 2 tsp baking powder; 125 g (4½ oz/scant 1 cup) plain (all-purpose) or wholemeal (whole wheat) flour; 175 ml (6 fl oz/scant ¾ cup) plant milk; 125 g (4½ oz/generous ½ cup) Vegan Butter or vegan spread; 125 g (4½ oz/generous ⅓ cup) golden (corn) syrup; 125 g (4½ oz/generous ⅓ cup) black treacle; 75 g (2½ oz/generous ⅓ cup) light brown soft sugar; 125 g (4½ oz/scant 1 cup) medium oatmeal; 2 tsp ground ginger

Preparation info

Makes
12 pieces

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This is a type of gingerbread that gets more sticky and delicious the longer it’s kept. It’s a traditional recipe much loved by my Yorkshire-born Dad, and a recipe that I have given before in my Complete Vegetarian Cookbook, but it is so quick and easy to make, and so good to eat, that I wanted to supply a vegan version here, too.