Parkin Cake

Name: Parkin Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 servings
Cuisine: British
Ingredients: 200g Butter; 1 large Egg; 4 tbs Milk; 200g Golden Syrup; 85g Black Treacle; 85g Brown Sugar; 100g Oatmeal; 250g Self-raising Flour; 1 tbs Ground Ginger

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Serves 10 393 kcal per serving Prep 15 min Cook 1 h

Ingredients

200g Butter
1 large Egg
4 tbs Milk
200g Golden Syrup
85g Black Treacle
85g Brown Sugar
100g Oatmeal
250g Self-raising Flour
1 tbs Ground Ginger

Instructions

Preheat the oven to 160°C / 140°C fan / Gas mark 3. Grease a deep 22 cm square cake tin and line it with baking parchment. Lightly beat the egg and milk together with a fork.
Gently melt the golden syrup, treacle, brown sugar and butter together in a large pan over low heat, stirring until the sugar has completely dissolved and the mixture is smooth. Remove from the heat.
In a bowl, combine the oatmeal, self-raising flour and ground ginger. Stir the dry ingredients into the syrup mixture, then add the egg and milk and mix until evenly combined.
Pour the batter into the prepared tin and level the surface. Bake for 50 minutes to 1 hour, until the cake feels firm and slightly crusty on top.
Leave the cake to cool completely in the tin. Wrap it in parchment and foil and store for 3–5 days before eating if possible, as it will become softer and stickier over time, keeping well for up to two weeks.

Tips

The most important tip for Parkin is patience; it must be stored in an airtight tin for at least 3 to 5 days before eating to develop its signature sticky texture.
Use medium oatmeal rather than fine to ensure the cake has its traditional rustic bite.
Measure the treacle and syrup using a warm spoon to help the sticky liquids slide off easily.

Variations

Ginger Burst: Add finely chopped stem ginger to the batter for extra heat and texture.
Apple Parkin: Layer thinly sliced apples at the bottom of the tin before pouring in the batter.

Storage

Store in an airtight container in a cool, dry place. It will keep for up to 2 weeks and actually improves in flavor and stickiness as it ages.

Serving Suggestions

Serve as a traditional Bonfire Night treat with a hot mug of tea.
Enjoy as a dessert warm with a scoop of vanilla ice cream or a dollop of lemon curd.

Frequently Asked Questions

Why is my Parkin hard?

Freshly baked Parkin is often quite hard and dry. It needs to rest for several days to allow the sugars to soften the oats and create a sticky texture.