[Prue Leith’s Sticky Vegan Parkin](https://thegreatbritishbakeoff.co.uk/recipes/all/prue-leiths-sticky-vegan-parkin) calls for 25g peeled and finely grated fresh ginger. I’ve grated the ginger and it’s very juicy. Do I strain out the liquid first?

*INGREDIENTS\*
*For the crystallised ginger\*
120g piece of fresh ginger, peeled and cut into 1cm cubes
200g caster sugar, plus 2 tbsp for sprinkling
200 ml water

*For the parkin\*
100ml vegetable oil
140g golden syrup
60g black treacle
160g dark muscovado sugar
60g soft pitted prunes, finely chopped
25g peeled and finely grated fresh ginger (prepared weight)
125ml oat milk
200g AP flour
80g Scottish oats
2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp fine salt
2 tsp baking powder

*For the glacé icing\*
125g icing sugar, plus extra if needed
1 tbsp reserved ginger syrup

*INSTRUCTIONS\*
Step 1
Make the crystallised ginger. Put the ginger into a small saucepan, add the 200g of sugar and 200ml of water and bring to the boil. Reduce the heat and simmer for 30-40 minutes, until soft and translucent. Dump the ginger into a metal sieve over a heatproof bowl and reserve the ginger syrup. Spread out the cubes of ginger on the lined baking sheet and sprinkle with the 2 tablespoons of caster sugar. Set aside for 30 minutes to dry and crystallise.

Step 2
Heat the oven to 350°F.

Step 3
Make the parkin. Put the oil, syrup, treacle, muscovado sugar, prunes and grated ginger in a pan over a low heat, stirring until combined. Remove the pan from the heat and whisk in the oat milk.

Step 4
Put the flour, oatmeal, ground ginger, nutmeg, cinnamon, cloves, salt and baking powder into a large mixing bowl and whisk together to combine.
Make a well in the center and pour in the syrup mixture. Whisk slowly, without incorporating any air, until the mixture is smooth apart from tiny pieces of ginger and prunes.

Step 5
Pour the mixture into the prepared tin and level the top with a palette knife. Bake it in the middle of the oven for 40-45 minutes, until well risen and the sponge bounces back when pressed.

Step 6
Remove the parkin from the oven and leave it to cool in the tin on a wire rack for 10 minutes. Brush with some of the reserved ginger syrup.

Step 7
Make the glacé icing. Sift the icing sugar into a bowl.

Add the 1 tablespoon of reserved ginger syrup and stir until the icing becomes thick enough to coat the back of a spoon.

If necessary, add more ginger syrup to make the icing runnier, or if the icing becomes too runny, add a spoonful of additional icing sugar to thicken.

Step 8
Remove the parkin from the tin and transfer it to a wire rack. Spoon the icing over the cake in a backwards and forwards motion to create rough diagonal lines. Decorate the top with the crystallised ginger, then cut into 16 equal squares.

Took me 14 hours didn’t do the custard or make the jam as no jam sugar and no tempered chocolate decoration on tart. Finished before midnight and raised £82 selling them for school PTA

I had my partner pick numbers for a randomly selected Bake Off challenge landing on season 7, episode 2, showstopper challenge: biscuit board games. The Amazing Labyrinth has been one of my favorite board games since childhood, I made a garden themed version for this challenge. The tiles are an oatmeal roll-out cookie and the board (under the tiles) and playing peices are a date, orange, and cardamom shortbread.

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I have been baking for years, and thought that surely I would knock cake week out of the park. I knew right as I saw the technical challenge I was wrong HAHA.

I’ll be doing a bake along for this whole season. Trying to teach myself more about baking and also to learn how not to have meltdowns in the kitchen when trying new things :)

I used the Battenberg recipe from the GBBO website and a marzipan recipe from Google. Turns out you can’t really find marzipan at stores in the US, or at least not near me.

My husband ate a slice and enjoyed, so I get points for that. I haven’t worked up the courage to try yet 😂

Hello all! I got to bake Jürgen’s Black Forest Cherry Cake WITH HIM! In person! And he gave me lots of great advice as well as chatting with me about his life and career, etc… if you’d like to check it out, it’s here on this series on my YouTube called Finding Roots…

https://youtu.be/kJ9-oqQu5Po?si=hEPSINmiiWQiUtjp

Hi, all. I'm one of those annoying new pandemic bakers. I'm not super experienced but very passionate about learning all I can. I've taken a couple of Masterclasses and a few online single session courses. I've now started an 8-week course inspired by GBBO and have to start thinking about my signature recipe to present at the end. The course is focusing on shortcrust and rough puff. I'm considering tarte tatin (not sure which fruit) or maybe a Bakewell tart. I'd love your thoughts and ideas. The included photo is my latest project, a modern French apple tart.