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Gingerbread or parkin are traditional for bonfire night, and in this recipe the apple pieces add extra interest. This cake is beautifully moist and keeps well for a few days. You will need a 20cm / 8in shallow square cake tin


  • 150g (5oz) butter or hard margarine
  • 175g (6oz) soft brown sugar
  • 1 tablespoon black treacle )
  • 1 tablespoon golden syrup ) or 2 tablespoons black treacle
  • 225g (8oz) plain flour
  • 1 teaspoon baking powder
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons ground ginger
  • 100ml (4 fl oz) milk
  • 1 egg
  • 1 large dessert apple


Line the tin with baking parchment paper. Heat the oven to Gas 3 / 170C.

Melt the butter, sugar, treacle and syrup in a pan over low heat. Leave to cool.

Peel, core and chop the apples. Sieve the flour , baking powder, bicarbonate of soda and ginger into a bowl.

Beat together the milk and egg, stir into the flour gradually with the cooled butter liquid.

Add the apples. Don’t beat.

Put into the tin and bake for 35 - 40 minutes in the centre of the oven until firm in the centre.

Leave it in the tin to cool.

Turn it out and cut into 9 squares. Store in an airtight container.

Note: the ginger flavour is mild so you can add more if you like.

This is also lovely as a pudding with custard.

Posted in Recipes on Nov 01, 2011