Parkin, gingerbread with oats and ale

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

When your young children grow, they become teens and move from home as young adults, you have the opportunity to look back at your cooking habits to review and revamp. What I discovered is that Gingerbread is something I rarely baked. Which is really silly because I love gingerbread, which brings us to this recipe.

Parkin, a gingerbread with oats and ale

Then I found the perfect recipe book, GINGERBREAD, 99 recipes from sweet to savory. Let the measuring begin!

According to information provided, Parkin was made, then aged for a week in an airtight tin. Squares were later heated and served with applesauce poured over the top. Cooks often added dried fruits for variety. This plain version is open to making it your own. Due to the change in pan size, I am hoping to get some slices and toast them in the toaster. Warm, toasty, slices of buttered Parkin sounds like a wonderful breakfast and as you can see below, the texture will work perfectly!

Cooks Wisdom:  I can tell from the texture while removing from the pan, this is not the usual soft and tender gingerbread that is oftentimes enjoyed with a spot of lemon sauce or some whipped cream. This baked Parkin is sturdy and chewy, with a bread texture much like a whole-grain English muffin.

adapted from:  GINGERBREAD, 99 recipes from sweet to savory
makes a 9-inch bread - 16 servings

1/4 c butter - melted
3/4 c brown sugar
1/3 c molasses

2 t ground ginger
1 t ground nutmeg
1/2 t allspice
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 c flour - sift before measuring
2 eggs

2 c oats
1/2 c ale

Combine butter, brown sugar, and molasses.

Add ginger through eggs, beat well by hand until mixed well and no lumps remain.

Stir in 1/3 of the oats, beat in 1/2 of the ale. Repeat with another 1/3 of the oats and the remaining ale. Finish stirring in the remaining 1/3 oats.

Turn into a 9-inch square pan, bake 45 minutes or until done in your oven.

As I learned today, currently I do not own a 9-inch square pan, this item was immediately added to the shopping list. I am baking the Parking in a 8X11 pan with adjustments to the baking time.

My kitchen reminder list...
Let cool, age if desired.


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  1. Gingerbread for breakfast sounds like just the ticket to me!

  2. I have never made made gingerbread. I'm missing out.

  3. I love gingerbread! This heartier version sounds really, really good. And a good excuse to buy some ale. LOL.

  4. Well don't laugh...I have never made gingerbread! Maybe because I didn't want to buy all the spices...haha! Reading through your recipes, it turns out I actually have all of them though.

    Thank you for sharing with See Ya in the Gumbo this week. Sorry it has taken me so long to visit. Very busy week at work.

  5. I love gingerbread too. Considering the texture of the bread and you're not overjoyed about the recipe, you might think about taking this recipe to the next level and change the recipe into a biscotti. Sounds like it might work and would be wonderful with coffee.

  6. My daughter was just talking to me about wanting to make gingerbread. I need to show her your recipe. Thanks for joining us on Food of the World.

  7. I've never seen gingerbread made any other way than as cookies. I think I would like this version much better.

  8. would never have believed there are so many gingerbread recipes :)

  9. Who knew there were so many options for gingerbread! And don't you hate it when you think you have everything and find out you are missing a pan.

  10. Hi Melynda,
    One can never have to much Gingerbread, but I know what you mean that sometimes things just get lost along the child rearing journey. So glad you discovered this recipe it looks fantastic! Thanks so much for sharing with Food of The World and hope you are having a great weekend!
    Miz Helen


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