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This image shows a traditional Parkin cake, dark brown in color with a glossy glazed surface, cut into squares and neatly arranged on a round white plate.

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine british
Servings 15 people
Calories 248 kcal

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.
    This image shows egg and milk being whisked together in a mixing bowl, creating a smooth and well-combined mixture for the Parkin cake batter.
  • 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.
    This image shows butter, sugar, and syrups melting together in a saucepan, forming a rich, sticky, and caramel-like base for the Parkin mixture.
  • In a mixing bowl, combine the oatmeal, flour, and ginger before stirring them into the warm syrup mixture.
    This image shows dry ingredients, including oats and warm spices, being mixed in a large bowl to create the signature textured base for the Parkin cake.
  • Pour in the egg and milk mixture, stirring until well combined.
    This image shows wet and dry ingredients being combined in a mixing bowl, forming a thick and luscious batter ready for baking.
  • Transfer the batter into the prepared tin and bake for 50 minutes to 1 hour until the top feels firm and slightly crusty.
    This image shows the thick and spiced Parkin batter being poured into a cake tin, ensuring an even distribution before baking.
  • Allow the cake to cool completely in the tin, then wrap it in baking parchment and foil.
    This image shows a freshly baked Parkin cake in the tin, showcasing its rich dark brown color and moist, dense texture straight from the oven.
  • Though it can be eaten right away, letting it rest for a few days will enhance its stickiness and flavor.
    This image shows the fully cooled Parkin cake being carefully wrapped in parchment paper, a crucial step to develop its deep, rich flavors over time.

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.