Parkin Recipe
Parkin is a traditional spiced ginger cake from Northern England, known for its deep molasses flavor and chewy texture. Made with treacle, golden syrup, and oatmeal, it’s baked to perfection, then left to mature, becoming wonderfully sticky and rich—ideal for cozy autumn afternoons with tea.
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.