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About this recipe: I love parkin, but I needed a wheat and gluten free one, and after many trials, this is the best. It is moist and sticky if you can bear to leave it for a few days to mature! It's good to eat straight away or just hide it from the family for a couple of days. It also freezes well.
I have put the ginger as optional as some people don't like it. The cake is just as good without the ginger.
Ensure all of your dry ingredients are gluten free by reading the labels. Doves Farm makes gluten free plain flour, rice flour and baking powder.