The Golden, Sticky-Sweet Parkin Recipe Everyone Loves

Cozy winter afternoons call for a delightful parkin recipe that warms both heart and soul.

Sweet aromas of ginger and molasses will drift through your kitchen, creating an inviting atmosphere.

Northern England’s beloved treat carries generations of comfort in each tender slice.

Rich, moist textures blend traditional ingredients with simple baking magic.

Spicy notes of warming ginger dance alongside dark, robust molasses.

Hearty and satisfying, this cake promises a delectable journey into classic British baking.

Jump into the kitchen and let the magic begin!

Why You’ll Want to Bake Mary Berry Parkin Again

• Savor Rich Tradition: This classic British cake connects you to generations of comforting baking heritage, bringing a slice of cultural warmth to your kitchen.
• Master Slow Baking Magic: The extended low-temperature baking creates a deeply moist, complex cake with layers of flavor that develop beautifully over time, perfect for patient home bakers.
• Create Make-Ahead Delight: The recipe brilliantly improves with resting, allowing flavors to meld and intensify, making it an ideal make-ahead dessert for stress-free entertaining or gifting.
• Embrace Versatile Spice Comfort: Packed with warming spices like ginger and mixed spice, this cake offers a cozy treat that's perfect for chilly days and festive gatherings.

Ingredients List for Mary Berry Parkin Recipe

• Butter: A rich, creamy fat that provides moisture and helps bind the ingredients together.
• Golden Syrup: A thick, sweet liquid that adds a deep caramel flavor and helps keep the cake moist.
• Treacle: A dark, intense syrup that contributes to the rich, deep flavor of the parkin.
• Sugar: Adds sweetness and helps create a tender texture in the cake.

• Flour, Oatmeal: Provide the base structure and hearty texture of the traditional parkin.
• Baking Powder: Helps the cake rise and creates a light, soft crumb.
• Ground Ginger, Ground Cinnamon: Classic spices that give parkin its distinctive warm, aromatic flavor.

• Eggs, Milk: Provide moisture, help bind the ingredients, and contribute to the cake's soft texture.

Easy Steps for Making Mary Berry Parkin

Step 1: Warm Up the Baking Arena

Crank your oven to 140°C (280°F). Grab an 8-inch square baking tin and generously coat it with butter or cooking spray to prevent sticking.

Step 2: Create a Silky Molten Mixture

• Butter
• Golden syrup
• Brown sugar
• Black treacle

Stir these ingredients until they blend into a smooth, glossy liquid.

Step 3: Combine Dry Ingredients

• Wheat flour
• Rolled oats
• Ground ginger
• Ground cinnamon
• Baking powder

Ensure all dry ingredients are thoroughly mixed.

Step 4: Merge Wet and Dry Components

Pour the warm molten mixture into the dry ingredients. Stir until everything is perfectly incorporated and creates a consistent batter.

Step 5: Introduce Moisture

Crack eggs into the batter one at a time, mixing thoroughly after each addition. If the mixture seems too thick, splash in a bit of milk to achieve a smooth, pourable consistency.

Step 6: Bake to Perfection

Transfer the batter into the prepared tin. Slide into the preheated oven and bake for 90 minutes. The cake is ready when it turns a rich golden brown and feels set when gently touched.

Step 7: Patience Creates Flavor

Allow the parkin to cool completely in the tin. Wrap it tightly in parchment paper and let it rest for three days. This waiting period allows the flavors to develop and the texture to soften, creating a classic British treat.

Mary Berry Parkin Tips for Perfect Texture

• Rest and Mature: Let the parkin sit for 3 days after baking to develop deeper, richer flavors and a more moist, sticky texture.
• Control Moisture: Add milk gradually if the batter feels too thick, ensuring a perfectly balanced, smooth consistency.
• Spice Balance: Use fresh ground spices like ginger and cinnamon for a more vibrant, aromatic taste that elevates the traditional recipe.
• Low and Slow Baking: Bake at a low temperature for 90 minutes to create an even, golden-brown crust and prevent burning or drying out.
• Proper Storage: Wrap the parkin tightly after cooling to maintain its moisture and keep it soft and delicious for several days.

New Twists on Mary Berry Parkin Recipe

• Gluten-Free Parkin: Replace wheat flour with gluten-free flour blend and ensure oats are certified gluten-free.
• Vegan Parkin: Substitute butter with coconut oil, use maple syrup instead of treacle, and replace eggs with mashed banana or flax eggs.
• Low-Sugar Version: Use stevia or monk fruit sweetener in place of traditional sugar, reducing overall sugar content while maintaining moisture.
• Nutty Parkin: Add chopped walnuts or pecans to the batter for extra crunch and depth of flavor.

What to Serve with Mary Berry Parkin

• Pair with Warm Mulled Cider: Embrace the cozy autumnal flavors of this traditional Yorkshire gingerbread cake with a steaming mug of spiced mulled cider, enhancing the cake's rich molasses and warming spice notes.
• Complement with Vanilla Bean Ice Cream: Serve a scoop of creamy vanilla bean ice cream alongside a slice of parkin to create a delightful contrast between the cake's dense, sticky texture and the smooth, cold dessert.
• Match with Strong English Breakfast Tea: Brew a robust cup of English Breakfast tea to cut through the cake's sweetness and provide a tannic balance that highlights the parkin's deep, complex flavor profile.

Best Storage for Mary Berry Parkin Recipe

• Store wrapped tightly in plastic wrap or airtight container for up to 5 days, keeping cake moist and fresh.
• Slice parkin, wrap individually in plastic wrap, then place in freezer bag. Freeze for 2-3 months without losing texture or flavor.
• Keep in sealed container at room temperature for 3-4 days, maintaining soft consistency and rich spice profile.
• Warm individual slices in microwave for 10-15 seconds or gently warm in oven at 140C for 5-7 minutes to restore original soft texture.

Mary Berry Parkin Recipe FAQs

• What is parkin and where does it come from?

Parkin is a traditional northern English cake, specifically associated with Yorkshire and Lancashire, known for its rich, sticky texture and deep molasses flavor made with oatmeal and treacle.

• Why do people traditionally let parkin rest for several days?

Resting allows the cake to develop a softer, more moist texture and lets the flavors meld and intensify, creating a deeper, more complex taste profile.

• Can I substitute ingredients in this parkin recipe?

While traditional recipes are specific, you can replace treacle with golden syrup and use gluten-free flour and oats for a similar result, though the texture might slightly change.

Parkin Recipe

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4.6 from 19 reviews

• Total Time: 105 mins
• Yield: 8 1x

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Description

Warm Northern English tradition comes alive with this classic Parkin recipe, celebrating Yorkshire’s beloved spiced gingerbread. Rich molasses and oats blend into a deeply comforting cake that connects generations of home bakers with simple, hearty flavors you’ll cherish.

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Ingredients

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Primary Ingredients:

• 200 grams (7 ounces) self-rising flour
• 110 grams (4 ounces) medium oatmeal
• 220 grams (8 ounces) unsalted butter
• 2 large eggs

Sweeteners and Syrups:

• 200 grams (7 ounces) golden syrup
• 110 grams (4 ounces) soft dark brown sugar
• 55 grams (2 ounces) black treacle

Spices and Leavening:

• 4 teaspoons ground ginger
• 2 teaspoons nutmeg
• 1 teaspoon mixed spice
• 1 teaspoon baking powder
• 2 tablespoons milk (if needed)

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Instructions

1. Prepare a greased 8-inch square baking tin and heat the oven to 140°C.
2. Create a rich base by slowly melting butter, golden syrup, sugar, and treacle in a saucepan until smooth and glossy.
3. Sift together dry ingredients including flour, rolled oats, warming spices, and baking powder in a large mixing bowl.
4. Gradually pour the warm liquid mixture into the dry ingredients, stirring continuously to create a uniform batter.
5. Incorporate eggs one at a time, blending thoroughly after each addition to ensure a silky texture.
6. If the batter appears too thick, carefully introduce a small amount of milk to achieve the ideal consistency.
7. Transfer the mixture into the prepared tin, spreading evenly with a spatula.
8. Bake in the preheated oven for 90 minutes, watching for a rich golden-brown color and firm texture.
9. Remove from oven and allow to cool completely in the tin.
10. Wrap the parkin tightly and store at room temperature for three days to develop deeper, more complex flavors before slicing and serving.

Notes

• Enhance the ginger flavor by adding fresh grated ginger alongside ground spices for a more vibrant, warm taste profile.
• Customize texture by adjusting oatmeal quantity; less oatmeal creates a softer cake, while more provides a denser, heartier crumb.
• Ensure even baking by using a light-colored metal pan, which helps prevent over-browning of the delicate parkin edges.
• Make the cake gluten-free by substituting regular flour with a high-quality gluten-free flour blend and ensuring all other ingredients are certified gluten-free.

• Prep Time: 15 mins
• Cook Time: 90 mins
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 383
• Sugar: 34g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg