Parkin Traditional North of England Cake
Indulge in the rich, spiced warmth of Parkin, a traditional North of England cake that’s as iconic as it is delicious. This classic treat combines fine oatmeal, golden syrup, and black treacle to create a uniquely sticky and flavorful dessert, perfectly balanced with the warming spices of ginger and cinnamon. Baked to perfection, this moist and hearty cake develops its signature texture and depth of flavor as it matures over a few days—making it the perfect make-ahead treat for cozy gatherings. Whether enjoyed with a steaming cup of tea or served as a comforting dessert, Parkin captures the rustic charm of Yorkshire and beyond in every bite. Ideal for autumn and winter celebrations, this easy-to-follow recipe will transport your taste buds to the heart of Northern English tradition.
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Recipe Information
Ingredients
- 120 grams Fine oatmeal
- 120 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 120 grams Unsalted butter
- 100 grams Dark brown sugar
- 100 grams Golden syrup
- 50 grams Black treacle (or molasses)
- 2 tablespoons Whole milk
- 1 large Egg
Instructions
Preheat your oven to 150°C (300°F) or 130°C fan. Grease and line an 8-inch (20 cm) square baking tin with parchment paper.
In a large mixing bowl, combine the oatmeal, flour, ground ginger, cinnamon, baking powder, and salt. Mix well to evenly distribute the spices.
In a saucepan over low heat, melt the butter, dark brown sugar, golden syrup, and black treacle together. Stir until the sugar is dissolved and the mixture is smooth. Do not allow it to boil.
Allow the melted mixture to cool slightly, then pour it into the dry ingredients. Mix well to combine.
In a small bowl, lightly beat the egg with the milk. Stir this into the cake batter until smooth and well incorporated.
Pour the batter into the prepared baking tin and smooth the surface with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the Parkin is firm to the touch and a skewer inserted into the center comes out clean.
Remove from the oven and allow the cake to cool completely in the tin.
Once cooled, transfer the cake to an airtight container. Parkin tastes best if left to mature for at least 2-3 days before eating, as this allows it to become moist and sticky.
Slice into squares and serve. Enjoy your traditional Northern English Parkin with a warm cup of tea or coffee!
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 401.2 g | 146% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 224.1 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 381 mg | 29% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1661 mg | 35% | |
*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.
