Traditional Parkin
70 mins (prep 10, cooking 60)
10 ingredients
16 servings
My mum always makes this around my birthday (5th Nov). This is best made a day or two in advance to allow the flavours to develop and the parkin to become moist and sticky. It will keep for up to a week in an airtight container.Double the batch and make 2 cakes. Eat 1 and freeze the other for later - simply remove from the tin and wrap well in foil. Will freeze for up to 3 months.

Categories:  high-in... , <-4-hours , finger-food , high-calcium , time-to-make , halloween , holiday , food-gift , european , served-cold , kid-friendly , presentation , cakes , english , dessert ,
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Serving Size (50.64 g)
Servings 16
Amount per Serving
Calories 157.12 Calories from Fat 58.23
% Daily Value *
Total Fat 6.47g 159.14%
Saturated Fat 3.56g 284.64%
Trans Fat 0.2g %
Cholesterol 15.59mg 83.17%
Sodium 184.81mg 123.2%
Total Carbohydrate 26.87g 143.28%
Dietary Fiber 2.35 g 150.64%
Sugars 12.85 g %
Protein 4.15g 132.65%
Vitamin A 161.66IU% Vitamin C 0.21mg%
Calcium 82.19mg% Iron 1.47mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground ginger, light brown sugar