The Best Parkin Recipe—Perfectly Moist & Flavorful! This traditional Yorkshire ginger cake is rich, sticky, and packed with warm spices. Made with oatmeal, black treacle, and golden syrup, it’s the ultimate cozy treat for autumn and beyond. Let it sit for a few days for the perfect texture—sweet, spiced, and irresistibly moist! #ParkinRecipe #GingerCake #TraditionalBaking
Yields: 8-10 servings
Prep time: 20 minutes
Cook time: 45-60 minutes
Resting time: At least 24 hours (essential for the best texture and flavor)
Ingredients:
- 175g (6 oz) rolled oats (not instant)
- 175g (6 oz) plain flour (all-purpose)
- 2 tsp ground ginger
- 1 tsp mixed spice (optional, but adds depth)
- 1/2 tsp bicarbonate of soda
- 75g (2 1/2 oz) unsalted butter, plus extra for greasing
- 75g (2 1/2 oz) dark muscovado sugar (or dark brown sugar)
- 100g (3 1/2 oz) golden syrup
- 100g (3 1/2 oz) black treacle
- 125ml (1/2 cup) milk
Equipment:
- Large mixing bowl
- Sieve
- Saucepan
- Wooden spoon or spatula
- Square or rectangular baking tin (around 20cm/8 inches square is ideal)
- Parchment paper
Instructions :
Step 1: Prepare the Baking Tin
- Grease your baking tin well with butter. Cut two strips of parchment paper long enough to overhang the sides of the tin. Line the tin with one strip going one way and the other strip going the opposite way. This will make it easy to lift the parking out later.
Step 2: Combine Dry Ingredients
- In a large mixing bowl, sift together the plain flour, ground ginger, mixed spice (if using), and bicarbonate of soda.
Step 3: Add Oats
- Stir in the rolled oats with the dry ingredients, ensuring they are evenly distributed.
Step 4: Melt Wet Ingredients
- In a saucepan over low heat, combine the butter, dark muscovado sugar, golden syrup, and black treacle. Stir constantly until the butter and sugar have melted and the mixture is smooth and glossy. Do not boil.
Step 5: Add Milk
- Remove the saucepan from the heat and stir in the milk until well combined. The mixture might look slightly curdled at first, but it will smooth out as you mix.
Step 6: Combine Wet and Dry Ingredients
- Pour the warm wet ingredients into the bowl of dry ingredients.
Step 7: Mix Well
- Mix everything thoroughly with a wooden spoon or spatula until you have a smooth, dark batter.
Step 8: Pour into the Tin
- Pour the parkin batter into the prepared baking tin, spreading it evenly.
Step 9: Bake
- Bake in a preheated oven at 150°C (130°C fan/Gas Mark 2) for 45-60 minutes, or until a skewer inserted into the center comes out clean. The baking time can vary depending on your oven. The parkin should be a deep golden brown color.
Step 10: Cool in the Tin
- Once baked, remove the parkin from the oven and leave it to cool completely in the tin.
Step 11: Wrap and Rest
- This is the most crucial step for achieving the characteristic sticky texture. Once completely cool, lift the parkin out of the tin using the parchment paper overhang. Wrap it tightly in parchment paper or foil and leave it to rest at room temperature for at least 24 hours, and ideally 2-3 days. This allows the moisture to distribute evenly, resulting in a deliciously gooey parkin.
Step 12: Serve
- After the resting period, unwrap the parkin and cut it into squares or slices. Serve it as is, or with a dollop of whipped cream, custard, or even a scoop of ice cream.
Pro Tips
- Treacle Tip: Warm the spoon before measuring sticky syrups for easy pouring.
- Vegan Option: Use flax egg (1 tbsp ground flax + 3 tbsp water) and plant-based butter/milk.
- Storage: Keeps for 2 weeks in an airtight container—flavor improves over time!
Serving Ideas
- Bonfire Night: Serve with toffee apples and a hot toddy.
- Modern Twist: Warm slices and top with vanilla custard or clotted cream.
Enjoy your homemade sticky and delicious parkin!
