📝 About This Recipe
A true Northern English treasure, Parkin is a dense, moist ginger cake characterized by its unique use of medium oatmeal and dark treacle. Unlike a standard sponge, this cake is celebrated for its chewy, almost sticky texture that actually improves with age as the sugars settle. It is the quintessential comfort food of the Yorkshire moors, traditionally enjoyed by a roaring fire on Bonfire Night.
🥗 Ingredients
Dry Ingredients
- 225 grams Medium Oatmeal (not rolled oats; provides the signature bite)
- 110 grams Self-Raising Flour (sifted)
- 4 teaspoons Ground Ginger (high quality for a spicy kick)
- 1 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Mixed Spice (British spice blend or pumpkin pie spice)
- 1/2 teaspoon Fine Sea Salt
The Melted Mix
- 110 grams Unsalted Butter (cubed)
- 200 grams Black Treacle (molasses is a suitable substitute)
- 50 grams Golden Syrup (adds a mellow sweetness)
- 110 grams Dark Brown Soft Sugar (packed)
Wet Ingredients
- 1 Large Egg (beaten)
- 2 tablespoons Whole Milk (at room temperature)
👨🍳 Instructions
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1
Preheat your oven to 140°C (275°F) or 120°C for fan-assisted ovens. Parkin needs a low, slow bake to prevent the sugars from burning and to keep it moist.
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2
Grease an 8-inch (20cm) square cake tin with butter and line it with parchment paper, ensuring the paper comes up the sides for easy removal later.
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3
In a large mixing bowl, whisk together the medium oatmeal, sifted self-raising flour, ground ginger, nutmeg, mixed spice, and salt until perfectly combined.
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4
In a medium heavy-based saucepan over low heat, combine the butter, black treacle, golden syrup, and dark brown sugar.
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5
Heat the mixture gently, stirring occasionally, until the butter and sugar have melted and the mixture is smooth. Do not let it boil, as this will result in a hard cake.
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6
Make a well in the center of your dry ingredients and slowly pour in the warm melted syrup mixture.
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7
Using a wooden spoon or a large metal spoon, stir the mixture gently but thoroughly until no dry pockets of flour or oatmeal remain.
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8
In a small jug, beat the egg with the two tablespoons of milk.
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9
Gradually fold the egg and milk mixture into the main batter. The consistency should be relatively liquid but thick enough to coat the back of a spoon.
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10
Pour the batter into the prepared tin, using a spatula to ensure every drop of the syrupy goodness is included.
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11
Bake in the center of the oven for 1 hour to 1 hour 15 minutes. The cake is done when it is firm to the touch and a skewer inserted into the center comes out clean.
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12
Remove from the oven and allow the Parkin to cool completely in the tin. Resist the urge to cut it immediately!
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13
Once cool, wrap the Parkin (still in its parchment) tightly in foil and store it in an airtight container for at least 3 days before eating.
💡 Chef's Tips
The most important tip: Patience! Parkin is famously dry when first baked; it needs 3-5 days in a tin to allow the oatmeal to soften and the treacle to become 'sticky'. Always use 'Medium' oatmeal—fine oatmeal makes it too much like a standard cake, and jumbo oats make it too crumbly. To measure treacle and syrup easily, dip your spoon in boiling water first so the syrup slides right off. If you prefer a more medicinal, fiery kick, you can add a tablespoon of finely chopped stem ginger in syrup to the batter. Avoid over-baking; because of the high sugar content, the cake will continue to firm up as it cools.
🍽️ Serving Suggestions
Serve a thick slice with a wedge of sharp Wensleydale or extra-mature Cheddar cheese for a traditional Yorkshire pairing. Warm a square in the microwave for 20 seconds and top with a generous dollop of hot vanilla custard. Pair with a mug of strong Yorkshire tea or a glass of dark, malty ale. For a modern dessert, serve with a scoop of stem ginger ice cream and a drizzle of extra golden syrup. It makes an excellent hiking snack as it is dense, energy-rich, and travels well without crumbling.