Toffee apple traybake (parkin) recipe
We've taken the classic Yorkshire ginger cake and given it a Bonfire Night spin with toffee apple flavours and a pretty sliced apple topping. Enjoy a square with a cuppa after the fireworks or serve for dessert. You won't want to wait til Bonfire Night to make this again! See method
- 200g baking spread, plus extra for greasing
- 175g golden syrup
- 50g treacle
- 175g dark brown soft sugar
- 4 Granny Smith apples
- 200g self-raising flour
- 125g rolled oats
- 2 tbsp ground ginger
- 2 tsp mixed spice
- 2 medium eggs, beaten
- 12 toffees (about 100g), quartered
- 3 balls stem ginger, finely chopped, plus 1 tbsp syrup from the jar
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
of the reference intake
- Preheat the oven to gas 3, 160°C, fan 140°C, and grease and line a deep 20 x 30cm baking tin with nonstick baking paper. Put the spread, syrup, treacle and sugar in a pan and melt over a medium heat, stirring occasionally. Meanwhile, peel the apples, then chop 2 into roughly 1cm chunks; set aside. Halve the remaining apples, core and thinly slice, keeping each half together once sliced.
- Mix the flour, oats and spices in a large bowl. Stir through the melted baking spread mixture and the chopped apples, then add the eggs, toffees and chopped ginger with a pinch of salt. Mix until well combined, then pour into the tin.
- Fan out each sliced apple half and arrange on top of the batter, so the slices are spread out but still touching. Bake for 50-55 mins until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely and brush the apple slices with the stem ginger syrup. Will keep in an airtight container for 3-4 days.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Bonfire Night recipes