Traditional Parkin Cake — parkin cake recipe
A classic Yorkshire parkin cake recipe: a dense, sticky ginger cake made with rolled oats, black treacle and fresh ginger. Parkin’s signature texture develops as it rests — the longer it ages wrapped, the stickier and more flavoursome it becomes.
Ingredients for parkin cake recipe
- 225g (8oz) rolled oats
- 175g (6oz) plain (all-purpose) flour
- 175g (6oz) dark brown sugar or muscovado
- 175g (6oz) black treacle (or a mix of black treacle and golden syrup)
- 125g (4½oz) unsalted butter or lard
- 2 tbsp freshly grated root ginger (or 2 tsp ground ginger)
- 1 tsp bicarbonate of soda (baking soda)
- 150ml milk or buttermilk
- 1 tsp ground cinnamon (optional)
- Pinch of fine salt
Equipment
- 23cm x 23cm (9″ x 9″) square baking tin, lined
- Large mixing bowl
- Small saucepan
- Measuring spoons and scales
- Wooden spoon or spatula
- Cooling rack
Method
- Toast the oats (optional). For extra nuttiness, spread the rolled oats on a tray and toast in a 160°C/320°F oven for 8–10 minutes until lightly coloured. Cool.
- Melt butter, sugar and treacle. In a small saucepan, gently melt the butter with the dark brown sugar and black treacle, stirring until smooth. Remove from the heat and leave to cool for a few minutes.
- Mix dry ingredients. In a large bowl, combine the toasted oats, plain flour, grated ginger (or ground), cinnamon (if using) and a pinch of salt.
- Dissolve the bicarbonate. Stir the bicarbonate of soda into the milk or buttermilk — it will fizz. Pour this into the cooled treacle mixture.
- Combine. Pour the wet mix into the dry ingredients and fold together until evenly combined. The mixture will be thick and sticky — press it together firmly so there are no air pockets.
- Press into the tin and bake. Press the mixture into the lined tin using the back of a spoon or damp hands to compact it. Bake low-and-slow at 150–160°C (300–320°F) for 45–55 minutes, or until the surface is firm and evenly browned but not over-dry.
- Cool and rest. Cool completely in the tin on a rack. Once cold, wrap tightly in foil or cling film and leave to rest for 24–72 hours — this is essential: parkin cake gets stickier and more tender with time.
- Serve. Slice thinly and enjoy with a pat of butter and a strong cup of tea, or warm slices gently before serving.
Nutrition estimate (per slice, 1 of 16)
Approx: 220 kcal · Fat 10g · Carbs 30g · Protein 3g · Fibre 2g
Pro tips: Bake at a lower temperature to avoid drying out the parkin. Press the mix firmly into the tin to get the classic dense crumb. Use black treacle for the deepest, most authentic flavour. Age wrapped for at least 24 hours — this is key to the texture.
Serving ideas
- Thin slices with a pat of butter and a strong cup of tea.
- Serve with clotted cream or warm custard for pudding.
- Try thin slices with sharp cheddar or farmhouse cheese to balance the sweetness.
- Reheat slices briefly in a warm oven or under a hot grill to restore a just-baked feel.
Frequently asked questions
Q: Why does parkin get stickier with time?
A: As the cake rests, moisture redistributes and the treacle and sugars soften the oats and crumb. Enzymes and the dissolved bicarbonate also change the texture, producing the classic sticky, slightly tacky parkin crumb.
Q: How long will it keep?
A: Properly wrapped, parkin will keep at room temperature for up to 2 weeks and often improves in the first 3–7 days. For longer storage, freeze slices for up to 3 months.
Q: Can I make it gluten-free or dairy-free?
A: Yes. Substitute gluten-free plain flour and certified gluten-free oats for a gluten-free version. Use dairy-free butter and plant milk for a dairy-free parkin; texture will be slightly different but still tasty.
Q: Can I substitute syrups or sugars?
A: You can use a mix of black treacle and golden syrup or replace dark brown sugar with muscovado. Avoid light syrups alone — black treacle (or a treacle/golden mix) gives the authentic flavour and colour.
Troubleshooting: If the parkin is too dry, you likely overbaked or baked too hot — next time lower the oven and shorten bake time. If too wet, bake a little longer to firm the centre. If it doesn’t rise at all, ensure the bicarbonate was fresh and mixed into the milk to activate it.
Looking for more recipes? Browse our collection at MadeForRecipes – Recipes or see a trusted reference for traditional parkin at BBC Good Food: Simple Parkin.