Parkin is a famous cake from Yorkshire, England. It is dark, moist, and full of warm spice. This cake is made with oats, golden syrup, and black treacle.
The flavor is deep, rich, and comforting. Mary Berry, the queen of baking, has her own take on parkin.
Her recipe is simple and always works well. If you love ginger cake, you will love parkin even more. This cake is often baked in November, especially for Bonfire Night.
But really, you can enjoy it any time of year. Let’s learn how to make Mary Berry’s traditional parkin step by step.
Recipe Card
Recipe Name: Traditional Parkin Recipe (Mary Berry Style)
- Cuisine: British (Yorkshire)
- Course: Dessert / Cake
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Resting Time: 2–3 days (for best flavor)
- Total Time: 1 hour 20 minutes (plus resting)
- Servings: 12 slices
Ingredients
Here’s what you will need:
- 225g self-raising flour
- 110g medium oatmeal
- 110g soft brown sugar
- 1 tsp ground ginger
- 1 tsp mixed spice
- ½ tsp baking powder
- ¼ tsp salt
- 110g butter
- 110g golden syrup
- 110g black treacle
- 150ml milk
- 1 large egg
Equipment Needed
- Mixing bowls
- Saucepan
- Wooden spoon
- Baking tin (about 8-inch square)
- Baking paper
- Whisk
Step-by-Step Instructions
Step 1: Prepare the tin
Grease your baking tin and line it with baking paper. This will stop the cake from sticking. Preheat the oven to 160°C (fan 140°C).
Step 2: Mix the dry ingredients
In a large bowl, add the flour, oatmeal, sugar, ginger, mixed spice, baking powder, and salt. Stir well so everything is combined.
Step 3: Melt the butter and syrup
In a small saucepan, gently melt the butter, golden syrup, and treacle together. Stir until smooth and shiny. Do not boil it.
Step 4: Combine wet and dry
Pour the warm syrup mix into the dry mix. Stir with a wooden spoon until blended.
Step 5: Add milk and egg
Beat the egg with milk. Add it to the bowl. Stir again until you have a smooth, thick batter.
Step 6: Bake the cake
Pour the batter into the tin. Spread it evenly. Bake for 1 hour, or until firm to touch.
Step 7: Cool and store
Let the cake cool in the tin. Then lift it out and cut into squares. Parkin tastes even better after 2-3 days when it becomes stickier. Store it in an airtight tin.
Tips for the Best Parkin
- Do not overbake. The cake should stay moist.
- Leave it to rest. The flavor grows deeper after a few days.
- Use real black treacle for the true taste.
- Serve with tea or warm milk for comfort.
Serving Ideas
- Enjoy plain with a cup of tea.
- Serve warm with custard for a cozy dessert.
- Add a little whipped cream on the side.
- Pack it in lunch boxes for a sweet treat.
Nutrition (per slice, approx.)
- Calories: 280
- Fat: 10g
- Carbs: 40g
- Sugar: 25g
- Protein: 4g
Conclusion
Mary Berry’s traditional parkin is a true taste of Yorkshire. It is sweet, spiced, and sticky. Perfect for Bonfire Night or any chilly evening.
The best part? It gets better as it sits. So bake it ahead and let the flavors deepen. One bite, and you will see why parkin has been loved for centuries. Bake this cake, share it with family, and enjoy the warmth it brings.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
