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Parkin is a sticky ginger cake with its heart in Yorkshire, shared also across Lancashire. It feels homely and bold, built on treacle, syrup, oats, and spice. The crumb is tender yet robust, the edges turn pleasingly chewy, and that glossy stickiness clings to the knife in a way that promises comfort on cold evenings.
It suits simple rituals. Cut a square after supper, wrap another for tomorrow, and pack a slice for a walk-through crisp air. A pot of tea brings out its warming depth, while a smear of butter is a quietly indulgent extra. Parkin rewards patience and small pauses.
People love it for how it changes with time. Fresh from the tin it is fragrant and lively, yet give it a few days and the texture deepens and softens. Flavours settle into one another, the crumb grows tacky in the best sense, and every bite feels rounder and more assured.
What Is Parkin?
Parkin belongs to the gingerbread family, though the oats set it apart. A simple batter joins melted butter, sugar, black treacle, golden syrup, eggs, flour, and oatmeal. Ground ginger leads, with pinches of cinnamon or mixed spice stepping in if you fancy a richer glow.
It bakes in a shallow tin until the top is set and slightly glossed. The cake cuts cleanly once cooled, yet keeps a gentle bend that hints at stickiness. Wrapped and kept in a tin, it mellows over days. Many bakers prefer to make it in advance for that flavoursome bloom.
Thickness varies by kitchen. Some go for a slim bake that eats with a little chew at the rim, others keep it deeper and softer. Either way, the balance of heat from ginger and the dark sweetness of treacle is the point, with oats giving body and a rustic finish.
Ingredients and Taste
Oats give Parkin its character. Fine oatmeal or medium oatmeal brings a hearty bite and keeps the crumb from feeling too cake like. Black treacle adds depth, golden syrup adds shine and gentle sweetness, while butter and soft brown sugar lay a rounded base for spice to sing.
Ginger carries the tune. Use enough to warm the palate without turning fiery. Small touches of cinnamon, nutmeg, or mixed spice soften the edges. The flavour reads as dark, toasty, and slightly smoky from treacle, balanced by syrup and the comforting grain of oats.
Eaten warm, the crumb feels tender and a little loose. After a rest, it turns sticky and cohesive, with a pleasant chew at the corners. It pairs well with tea, sharp apples, or a spoon of custard. A square in a lunch box stays moist and satisfying through the afternoon.
A Taste of History
Parkin is rooted in the North of England, with Yorkshire laying strong claim and Lancashire sharing long practice. It ties closely to Bonfire Night in early November, when smoky air and fireworks meet plates of hot food. The cake travels well to outdoor gatherings and keeps spirits lifted.
Origins point to oat growing regions where wheat was dear. Cooks used oatmeal with treacle and spice to make a hearty sweet that kept well. As sugar imports grew, recipes shifted, yet the core stayed loyal to oats and ginger. Households passed tins and traditions through generations.
By the nineteenth century, printed recipes spread its reach. It settled into fairs, mill towns, and family tables, gaining a reputation for improving with age. Today bakers still wrap a fresh tray and wait a few days. The first slice after that wait feels like a reward worth earning.
How to Make Traditional Parkin
Parkin is a time-honoured Yorkshire cake, rich with oats, golden syrup, and ginger. Baked low and slow, it develops into a moist, sticky treat that improves in flavour after a day or two. Take your time mixing and avoid over stirring so the cake keeps its signature tender crumb. See the recipe card at the bottom for printable directions
Ingredients
- 110 g medium oatmeal
- 110 g self-raising flour
- 110 g black treacle
- 110 g golden syrup
- 110 g soft light brown sugar
- 110 g unsalted butter (plus extra for greasing)
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking powder
- 1 large free-range egg (beaten)
- 60 ml whole milk
Cooking Instructions
Step 1: Prepare the oven and tin
Preheat your oven to 150°C (fan 130°C) or Gas Mark 2. Grease and line a 20 cm square baking tin with parchment paper, ensuring the paper comes slightly up the sides for easy lifting later.
Step 2: Melt the base mixture
In a saucepan, gently warm the butter, golden syrup, treacle, and brown sugar over a low heat until smooth. Stir occasionally, but do not let the mixture boil. Remove from the heat once combined.
Step 3: Mix the dry ingredients
In a large bowl, combine the oatmeal, flour, baking powder, ground ginger, cinnamon, and nutmeg. Mix thoroughly to distribute the spices evenly.
Step 4: Combine wet and dry
Pour the warm syrup mixture into the bowl of dry ingredients. Stir gently with a wooden spoon until just blended, avoiding over mixing to keep the texture soft.
Step 5: Add egg and milk
Stir in the beaten egg and milk until you have a thick, smooth batter. Scrape down the sides of the bowl to ensure all the dry bits are incorporated.
Step 6: Transfer to the tin
Pour the batter into the prepared baking tin. Smooth the surface with the back of a spoon so the cake bakes evenly.
Step 7: Bake gently
Place the tin on the middle shelf and bake for 50 to 60 minutes. The cake should feel springy in the centre and a skewer inserted should come out mostly clean.
Step 8: Cool and rest
Remove from the oven and allow to cool in the tin for 15 minutes. Lift out carefully using the parchment and set on a wire rack to cool completely.
Step 9: Store for flavour
Wrap the cooled cake tightly in parchment or foil and leave for at least 24 hours before eating. This resting time allows the cake to become wonderfully sticky and enhances the ginger flavour.
Step 10: Serve
Cut into squares and serve with a cup of tea or as a comforting dessert with custard. A light dusting of icing sugar is optional but makes a charming finish.
Variations and Substitutions
- Treacle substitute: If black treacle is hard to find, use molasses for a similar depth.
- Golden syrup substitute: Replace with light corn syrup mixed with a little honey.
- Oatmeal substitute: Rolled oats pulsed in a food processor until medium coarse will work well.
- Spices: Add a pinch of ground cloves for a more robust spice profile.
Cooking Tips for Perfect Parkin
- Use medium oatmeal, not instant oats, for the authentic texture.
- Do not rush the resting time, as the stickiness develops after a day or two.
- Wrap tightly in parchment and store in a tin to keep it moist for a week.
- Always bake low and slow, as higher heat can dry out the cake edges.
- Parkin often tastes better on day three than on the day it is baked.
Parkin (Sticky Ginger Cake)
Ingredients
- 110 g medium oatmeal
- 110 g self-raising flour
- 110 g black treacle
- 110 g golden syrup
- 110 g soft light brown sugar
- 110 g unsalted butter plus extra for greasing
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking powder
- 1 large free-range egg beaten
- 60 ml whole milk
Instructions
- Preheat your oven to 150°C (fan 130°C) or Gas Mark 2. Grease and line a 20 cm square baking tin with parchment paper, ensuring the paper comes slightly up the sides for easy lifting later.
- In a saucepan, gently warm the butter, golden syrup, treacle, and brown sugar over a low heat until smooth. Stir occasionally, but do not let the mixture boil. Remove from the heat once combined.
- In a large bowl, combine the oatmeal, flour, baking powder, ground ginger, cinnamon, and nutmeg. Mix thoroughly to distribute the spices evenly.
- Pour the warm syrup mixture into the bowl of dry ingredients. Stir gently with a wooden spoon until just blended, avoiding over mixing to keep the texture soft.
- Stir in the beaten egg and milk until you have a thick, smooth batter. Scrape down the sides of the bowl to ensure all the dry bits are incorporated.
- Pour the batter into the prepared baking tin. Smooth the surface with the back of a spoon so the cake bakes evenly.
- Place the tin on the middle shelf and bake for 50 to 60 minutes. The cake should feel springy in the centre and a skewer inserted should come out mostly clean.
- Remove from the oven and allow to cool in the tin for 15 minutes. Lift out carefully using the parchment and set on a wire rack to cool completely.
- Wrap the cooled cake tightly in parchment or foil and leave for at least 24 hours before eating. This resting time allows the cake to become wonderfully sticky and enhances the ginger flavour.
- Cut into squares and serve with a cup of tea or as a comforting dessert with custard. A light dusting of icing sugar is optional but makes a charming finish.
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