A true northern classic, parkin is the kind of bake that tells a story with every bite. With its deep ginger warmth, dark treacle richness, and oat-studded texture, this Yorkshire favorite bridges the gap between cake and comfort—perfect for bonfire nights or cozy afternoons.
Much like Irish barmbrack, Dutch ontbijtkoek, or Jamaican ginger cake, parkin carries a legacy of spice-laden heritage. The slow bake allows the flavors to deepen over days, a technique seen in traditional European spice breads, making it even more irresistible over time.
If you’ve never made parkin before, now’s the time to explore its charm. A well-chosen blend of molasses and golden syrup unlocks its signature chew, while the oats lend a satisfying heartiness—just the kind of treat that lingers in memory long after the last crumb is gone.
What Makes This Recipe Special!
- A Bake That Gets Better with Time – The flavors mature over a few days, developing an irresistibly sticky, rich texture.
- Globally Inspired Spice Profile – Its ginger-heavy warmth echoes the depth of Dutch and Caribbean spice cakes.
- Versatile and Cozy – Perfect with tea, coffee, or even a drizzle of warm custard.
- Time-Tested Tradition – A classic that’s been baked for centuries, still just as comforting today.
- Unexpectedly Simple – No fancy techniques, just good ingredients and a bit of patience for a stunning result.
Parkin Recipe
Equipment
- 22cm square cake tin
- Baking parchment
- Large saucepan
- Mixing bowl
- Wooden spoon
- Fork
- Measuring jug
- Cooling rack
Ingredients
- 1 large egg
- 4 tbsp milk
- 200 g butter
- 85 g light soft brown sugar
- plus extra for greasing
- 85 g treacle
- 200 g golden syrup
- 250 g self-raising flour
- 100 g medium oatmeal
- 1 tbsp ground ginger
Instructions
- Heat the oven to 160C/140C fan/gas 3, then butter a deep 22cm square cake tin and line it with baking parchment.
- In a small bowl, beat the egg and milk together using a fork.
- In a large saucepan, gently melt the syrup, treacle, sugar, and butter over low heat until the sugar has fully dissolved, then remove from the heat.
- In a mixing bowl, combine the oatmeal, flour, and ginger before stirring them into the warm syrup mixture.
- Pour in the egg and milk mixture, stirring until well combined.
- Transfer the batter into the prepared tin and bake for 50 minutes to 1 hour until the top feels firm and slightly crusty.
- Allow the cake to cool completely in the tin, then wrap it in baking parchment and foil.
- Though it can be eaten right away, letting it rest for a few days will enhance its stickiness and flavor.
Notes
- Add a pinch of cinnamon or nutmeg to complement the ginger.
- Oatmeal adds texture, but finely ground oats can be used for a smoother consistency.
- Don’t rush the melting process—slow heat ensures even sugar dissolution.
| Nutrition | Value |
| Calories | 248kcal |
| Carbohydrates | 33.3g |
| Fibre | 1g |
| Fat | 11g |
| Protein | 3g |
Tips To Ease Your Job!
- Prep Ahead – Measure out all ingredients before starting to ensure a smooth process.
- Gentle Heating – Melt the syrup, treacle, sugar, and butter over low heat to avoid burning.
- One-Bowl Mixing – Stir dry ingredients directly into the pan with the melted mixture to minimize cleanup.
- Lining the Tin – Use extra parchment paper to create overhangs, making it easier to lift the cake out.
- Even Baking – Tap the tin on the counter before baking to release air bubbles and ensure an even rise.
