Parkin is a traditional bake, popular in the North of England. A deliciously moist and spicy ginger cake made with black treacle and oatmeal. A perfect sweet accompaniment to your Bonfire Night Celebrations.
Parkin is a traditional bake, popular in the North of England, most often made with oatmeal and black treacle or molasses. This old fashioned parkin recipe is full of spice and moist with the addition of black treacle and syrup. It is similar in taste and indeed stickiness to a good dark gingerbread. Michelle has family in Yorkshire, however, from discussions with her mother-in-law she found that each area treats it differently. Although recipes for this bake are traditional from around Yorkshire and Lancashire, there are differences in the recipes between different regions. For example, some don’t include the oatmeal in their recipe, which makes it more similar to a sticky ginger cake than a traditional parkin.
What’s the difference between parkin & gingerbread?
The main difference between ginger parkin and gingerbread is the addition of oatmeal to the cake mix. Some recipes don’t ask for it, however our recipe for parkin uses oatmeal. We believe that oatmeal adds a lovely texture to the cake. With the oatmeal added its a lot different to a sticky gingerbread. That’s how Michelle likes to bake it for her husband who’s from Yorkshire. The addition of black treacle to the mix adds depth of flavour to the cake. Whilst the golden syrup allows the cake to develop a real stickiness.
Points to note:
Firstly, it is worth mentioning that you should not over mix the cake batter. Over mixing can cause the parkin to sink in the middle, as too much air gets added this way. Instead simply mix to combine all the ingredients before pouring into the cake tin and baking. Secondly, as with gingerbread, parkin is best left to sit for a few days before serving as this will ensure the cake goes nice and sticky. As a cake it will last for up to a week if not more in an air-tight container.
When is parkin traditionally made?
Yorkshire parkin is a bake that is traditionally made around bonfire night, that’s when Michelle likes to bake it for family and friends, where it’s taken outside and enjoyed alongside the baking potatoes that have been popped in the fire to cook. A deliciously spicy and sticky treat, perfect for warming you up on a cold night with a nice hot cup of tea. Parkin also makes a great pudding when warmed up and served with a warm custard.
Can I freeze parkin?
Parkin is a great traditional bakes that can easily be made ahead of time. Keep it wrapped and and in the freezer for a couple of months. Michelle likes to freeze in portions to take out for a midweek pudding without the fuss.
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Alternative recipe suggestions:
If you like this recipe then try some of our other simple bakes, our Chocolate & Pecan Brownies, our Tweed Squares, or our Chocolate Tiffin. If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids, full of great recipe suggestions for baking with children.
Parkin
Ingredients
- 150 g unsalted butter
- 100 g black treacle - or molasses
- 100 g golden syrup - Not Corn Syrup
- 100 g soft brown sugar
- 200 g plain flour
- 100 g medium oatmeal
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 2 tsp mixed spice
- 100 ml whole milk
- 1 egg - beaten
Instructions
- Preheat oven to 150Fan and grease and line an 8 inch square high sided cake tin.
- In a small saucepan over medium heat melt the butter, treacle, syrup and sugar until combined but do not allow to boil.
- In a separate bowl add your dry ingredients and mix lightly.
- Once the butter and sugars are melted, remove from the heat and add into the dry ingredients. Mix together with a wooden spoon until you have a thick batter.
- In a small bowl, beat the egg and measure the milk. Add this to the batter and gently stir until fully combined.
- Once the batter is combined then pour into the pan and bake for 50 minutes. Check after 50 minutes. The cake is ready when I skewer comes out clean.
- Allow cake to cool and wrap or store in an airtight container for a few days. The cake can be eaten straight away but benefits from sitting for a few says to allow it to become sticky.
- Serve on its own for Bonfire night outside or as a dessert warmed and topped with custard.
Nutrition
Linked this recipe up to Baking Crumbs hosted by Jo at Jo’s Kitchen Larder and Jenny at Apply to Face Blog.
Monika Dabrowski
I’ve never had this cake but it sounds fabulous! I love gingerbread and anything with mixed spice in it so this recipe sounds right up my street.
Michelle
My husband is from Yorkshire so its a childhood favourite of his. Some make it without the oats and its basically just gingerbread then, but the oats are more traditional. Cheers, Michelle
Jo Allison / Jo's Kitchen Larder
Perfect bonfire night treat indeed! I’m a big fan of anything gingerbread but I don’t recall ever having traditional Yorkshire parkin with oatmeal in it so this one is definitely on the list to try! Thank you so much for sharing your recipe with #BakingCrumbs 🙂
Lesley
You’re very welcome Jo, thank you for such lovely comments. This is a really tasty bake. Lesley x
Jenny Walters
This looks and sounds absolutely heavenly never mind Autumnal. I love a sticky gingerbread so I know I would love this. I love the simplicity of the whole thing and I love a stout cake batter. The oldies are so the goodies.Thank you so much for sharing it with #BakingCrumbs
Just have to say your supper clubs look amazing! Wish I lived closer. Would love to indulge!
Lesley
Thank you so much Jenny, like you I love a traditional bake, they’re always full of flavour. I wish you lived closer too as we’d love to have you come along to one of our Supperclubs. Thank you for such lovely comments. Lesley x