Parkin
Warm up your kitchen with the timeless charm of traditional Yorkshire parkin, a spiced, sticky-sweet ginger cake that’s perfect for cozy evenings. Made with hearty medium oatmeal, rich black treacle, golden syrup, and a touch of ground ginger, this classic British bake is known for its satisfying texture and deep, caramelized flavors. The recipe is simple yet rewarding, combining basic pantry staples and a straightforward method to create a cake that gets even better with time—resting it for 2–3 days allows it to develop its signature moist, sticky crumb. Ideal for Bonfire Night or as a comforting teatime treat, this parkin is perfect served alongside a warm cup of tea. Bring a taste of history to your table with this beautifully spiced, treacle-kissed delight that’s sure to become a cherished favorite.
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Recipe Information
Ingredients
- 175 g Plain flour
- 125 g Medium oatmeal
- 2 tsp Ground ginger
- 1 tsp Bicarbonate of soda
- 0.5 tsp Salt
- 100 g Unsalted butter
- 200 g Black treacle
- 75 g Golden syrup
- 100 g Soft dark brown sugar
- 150 ml Milk
- 1 large Egg
Instructions
Preheat your oven to 160°C (140°C fan) or 320°F. Grease and line a 20cm (8-inch) square baking tin with baking parchment.
In a large mixing bowl, combine the plain flour, medium oatmeal, ground ginger, bicarbonate of soda, and salt.
In a small saucepan, gently melt the unsalted butter, black treacle, golden syrup, and soft dark brown sugar over low heat. Stir occasionally until the mixture is completely smooth and combined. Do not let it boil.
Remove the melted mixture from the heat and allow it to cool slightly.
In a separate bowl, whisk together the milk and egg until well combined.
Pour the cooled treacle mixture into the dry ingredients and stir gently to combine. Gradually add the milk and egg mixture, stirring until you have a smooth, thick batter.
Pour the batter into the prepared baking tin and level the surface with a spatula or spoon.
Bake in the preheated oven for 45–50 minutes, or until the parkin is just firm to the touch and a skewer inserted into the center comes out clean.
Remove the parkin from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
For the best results, wrap the cooled cake tightly in baking parchment and store it in an airtight container for 2–3 days before serving. This allows the flavors to develop and the texture to become moist and sticky.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 220.9 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 700 mg | 54% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3618 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
