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The baked cake cools completely in the tin, still resting on the white marble cooktop. Once cooled, the cake is transferred to a wire rack and sliced into 16 neat squares, ready to serve.

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!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine British
Servings 16
Calories 276 kcal

Equipment

  • 9x9 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 9x9 inch square tin with greaseproof paper.
    The oven is preheating to 140°C (275°F), with a 9x9 inch square tin lined with greaseproof paper placed on the white marble cooktop, ready to receive the cake batter.
  • 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.
    A large glass mixing bowl sits on the white marble cooktop as self-raising flour is being sieved into it. A pinch of salt, ground ginger, and fine oats are added, with a wooden spoon ready to mix all the dry ingredients together.
  • 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.
    A small saucepan is placed on the white marble cooktop over low heat. Inside, light brown muscovado sugar, unsalted butter, black treacle, and golden syrup are melting together, being stirred continuously until smooth and combined.
  • 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.
    A small glass bowl on the white marble cooktop shows semi-skimmed milk and a whisked egg being combined. This mixture is gradually poured into the thick cake batter, loosening it up as it’s stirred well between additions.
  • 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.
    The cake mixture is poured into the lined square tin and spread evenly across the base. The tin is placed in the center of the preheated oven on the white marble cooktop, where the cake will bake for about 1 hour.
  • 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!
    The baked cake cools completely in the tin, still resting on the white marble cooktop. Once cooled, the cake is transferred to a wire rack and sliced into 16 neat squares, ready to serve.