Cozy up with a slice of traditional Parkin, the ultimate autumn treat that’s perfect for Halloween or any chilly night. This Yorkshire classic is a spiced, sticky ginger cake with a rich molasses flavor and a dense, chewy texture that only gets better with time.
Each slice is a warming combination of dark brown sugar, oats, ginger, and treacle, making it a unique, nostalgic dessert that feels like a taste of autumn in every bite.
Pair it with a hot, comforting Hot Toddy for a match made in cozy heaven, or try it with a scoop of creamy Nutella Ice Cream for a delightful twist that complements Parkin’s deep flavors with a cool, nutty sweetness.
Perfect for warming up after a chilly evening or as a delightful finish to a fall gathering, Parkin has a texture and flavor profile that’s ideal for anyone who loves a spiced, hearty dessert.
Why I Love This Recipe (And You Will Too)
- Seasonal Warmth: The spicy, rich flavors bring warmth with every bite, making it a perfect treat for cool autumn nights.
- Classic Comfort: This recipe brings an old-fashioned charm that’s both nostalgic and satisfying.
- Improves Over Time: Unlike many cakes, Parkin gets even better after a few days, letting the flavors intensify and meld.
- Versatile Pairings: From a hot drink to a chilled scoop of Nutella ice cream, Parkin pairs beautifully with various accompaniments, making it great for any occasion.
Embrace the cozy season with a slice of Parkin, perfect for savoring slowly while enjoying the best that autumn has to offer!
Parkin Recipe
This traditional British Parkin is a sticky, spiced cake made with oats and flavored with ginger, perfect for a cozy treat with tea or coffee!
Equipment
- 9×9 inch square tin
- Greaseproof paper
- Mixing bowls
- Wooden spoon
- Small saucepan
- Whisk
- Skewer for testing
Ingredients
- 250 g Self-raising flour
- 2 teaspoon Ground Ginger
- Pinch of Salt
- 250 g Fine oats or medium oatmeal
- 120 g Light brown muscovado sugar
- 150 g Unsalted Butter
- 200 g Black Treacle or dark molasses
- 100 g Golden Syrup
- 150 ml Semi Skimmed Milk
- 1 large egg
Instructions
- Preheat and prepare the tin: Preheat the oven to 140°C (275°F). Line a 9×9 inch square tin with greaseproof paper.
- Mix dry ingredients: In a large mixing bowl, sieve 250g of self-raising flour. Add a pinch of salt, 2 teaspoons of ground ginger, and 250g of fine oats (or medium oatmeal). Mix together with a wooden spoon.
- Melt wet ingredients: In a small saucepan, combine 120g of light brown muscovado sugar, 150g of unsalted butter, 200g of black treacle (or dark molasses), and 100g of golden syrup. Place the pan over low heat and melt the ingredients while stirring well.
- Combine mixtures: Once fully melted, carefully pour the wet mixture into the flour mixture and stir until well combined. The mixture will be quite thick.
- Add milk and egg: In a separate bowl, whisk together 150ml of semi-skimmed milk and 1 large egg. Gradually add this milk mixture to the cake mixture, stirring well between each addition. The mixture should loosen up.
- Bake the cake: Transfer the cake mix to the lined tin and spread it evenly across the base. Place the tin in the center of the preheated oven and bake for about 1 hour, or until a skewer inserted in the center comes out clean.
- Cool and serve: Once cooked, remove from the oven and allow the parkin to cool completely in the tin. This will help it hold its shape. Once cool, transfer to a wire rack and slice into 16 square pieces. Enjoy!
Nutritional Facts:
| Nutrition | Value |
|---|---|
| Calories | 276 kcal |
| Fat | 9 g |
| Cholesterol | 31 mg |
| Sugar | 21 g |
| Protein | 5 g |
Tips You Must Be Aware Of!
- Oats Texture: Use medium oatmeal or fine oats, as they provide a chewy texture without being too dense. If you like a smoother texture, you can pulse the oats briefly in a food processor.
- Butter and Syrup Consistency: When melting the butter, sugar, treacle, and golden syrup, keep the heat low and stir gently. This ensures a silky consistency without separating. If your mixture begins to split, remove it from the heat and keep stirring—it should come back together.
- Temperature Control: Parkin is best baked low and slow to develop a tender crumb and prevent burning. If your oven runs hot, consider reducing the temperature to around 130°C (265°F) and baking slightly longer to avoid any bitterness from overbaking.
- Milk and Egg Temperature: For an even batter, bring the milk and egg to room temperature before whisking them in. Cold ingredients can make the mixture seize, leading to lumps.
- Resting the Batter: Let the batter sit for about 10 minutes before pouring it into the pan. This allows the oats to absorb some of the moisture, which will give the cake a moist, hearty texture.
- Enhancing the Ginger: For extra warmth, add a pinch of ground cinnamon or nutmeg along with the ginger. These spices complement the earthy molasses flavor, making the parkin even more aromatic.
- Cooling Patience: Letting the parkin cool fully in the tin is key. This allows the cake to firm up, giving it that classic, dense texture that makes it easy to slice and serve without crumbling.
- Aging for Flavor: If you can wait, let the parkin sit overnight or even for a few days after baking—it actually improves with time! The flavors meld together, and the texture becomes slightly stickier, which is traditional for good parkin.
- Storage for Softness: To keep it moist, store the parkin in an airtight container at room temperature. It’ll stay delicious and soft for up to a week and just get better each day.
Enjoy the wonderful, warming flavors of this classic ginger parkin—it’s a treat that only gets more delicious with patience!
