Traditional Parkin Recipe

Here's an article for a traditional Parkin recipe, perfect for autumnal treats and Bonfire Night!

Traditional Parkin Recipe: A Perfectly Spiced Autumn Treat

Parkin is a classic, sticky ginger cake from Northern England, particularly enjoyed in Yorkshire and Lancashire. Traditionally baked for Bonfire Night on November 5th, this recipe is packed with rich, warm flavors from oats, ginger, and treacle or golden syrup. It’s a comforting, moist, and deeply flavored cake that only gets better as it sits, making it perfect for cooler seasons!

Ingredients for Traditional Parkin Recipe

200g (7 oz) oatmeal (preferably medium or rolled oats, for a coarse texture)

200g (7 oz) self-raising flour

150g (5 oz) butter

200g (7 oz) golden syrup or 100g golden syrup + 100g black treacle for a more intense flavor

100g (3.5 oz) dark brown sugar

1 large egg (beaten)

100 ml (3.5 fl oz) milk

2-3 teaspoons ground ginger (adjust according to taste)

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg (optional, for extra warmth)

A pinch of salt

Instructions

1. Preheat the Oven: Start by preheating your oven to 160°C (320°F) and prepare an 8-inch square baking tin by lining it with parchment paper. Grease the paper lightly for easy removal.

2. Melt the Wet Ingredients: In a saucepan, add the butter, golden syrup, black treacle (if using), and dark brown sugar. Gently heat over low-medium heat until the butter is melted and everything is well combined. Remove from heat and allow it to cool slightly.

3. Mix Dry Ingredients: In a large mixing bowl, combine the oatmeal, self-raising flour, ginger, cinnamon, nutmeg (if using), and a pinch of salt. Stir well to evenly distribute the spices.

4. Combine Wet and Dry Ingredients: Pour the melted mixture into the bowl of dry ingredients and stir until fully combined.

5. Add Egg and Milk: Add the beaten egg and milk to the mixture and gently fold in until smooth. The batter will be thick and a bit sticky—this is what gives Parkin its moist and chewy texture!

6. Bake: Pour the batter into the prepared tin and smooth the top with a spatula. Bake for about 50-60 minutes or until the cake is firm and a skewer inserted in the center comes out clean.

7. Cool and Store: Allow the Parkin to cool in the tin for 10 minutes, then transfer it to a wire rack. Once completely cool, store it in an airtight container for at least 2-3 days before serving. The waiting time allows the flavors to deepen and the texture to become sticky and moist.

Serving and Storage Tips

Parkin improves with age, so if you can, make it a few days in advance. Serve in squares with a hot cup of tea or coffee. Stored properly, it can last for up to two weeks and will taste even better over time.

Tips for a Perfect Parkin:

Don’t skip the oats: They give Parkin its characteristic chewy texture.

Golden syrup vs. Black treacle: Golden syrup provides a lighter taste, while black treacle deepens the flavor, so feel free to adjust to your preference.

Moisture matters: If the batter feels too thick, add a splash more milk to keep it moist.

Enjoy this traditional British treat as it brings warmth and nostalgia with each bite!