Traditional Parkin
Indulge in the heartwarming flavors of Yorkshire with this traditional parkin recipe, a classic British treat perfect for autumnal gatherings or cozy tea breaks. Made with a unique combination of medium oatmeal, golden syrup, and black treacle, this moist and sticky ginger cake boasts a rich, spiced aroma enhanced by ground ginger and cinnamon. The addition of brown sugar and butter creates a deep caramelized flavor, while the gentle baking process ensures a tender crumb. For an authentic experience, make this beloved bonfire night favorite ahead of time—the flavors deepen, and the texture becomes irresistibly sticky after a few days of resting. Serve it in hearty squares with a steaming cup of tea for an unforgettable taste of tradition!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 200 g Plain flour
- 100 g Medium oatmeal
- 100 g Soft brown sugar
- 150 g Golden syrup
- 50 g Black treacle
- 100 g Unsalted butter
- 100 ml Milk
- 1 large Egg
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1 tsp Baking powder
- 0.25 tsp Salt
Instructions
Preheat your oven to 150°C (300°F, Gas Mark 2) and grease and line a square 20cm (8-inch) baking tin with parchment paper.
In a large bowl, combine the plain flour, oatmeal, soft brown sugar, ground ginger, ground cinnamon, baking powder, and salt. Mix well to evenly distribute the spices.
In a small pot over low heat, melt the butter, golden syrup, and black treacle together until smooth. Stir occasionally and do not let it boil.
In a separate bowl, lightly beat the egg and mix it with the milk.
Pour the melted syrup mixture into the dry ingredients and stir until well combined. Then add the egg and milk mixture and continue to mix until you have a smooth batter.
Pour the batter into the prepared baking tin and smooth the surface with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the top is firm 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, then transfer it to a wire rack to cool completely.
For best results, wrap the cooled parkin in parchment paper and store it in an airtight container for 2-3 days before serving. This allows the flavors to mature and the texture to become wonderfully sticky.
Cut into squares or bars and enjoy with a cup of tea or coffee.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 32.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 147 mg | 3% | |
*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.
