This Parkin Recipe is easy to make and creates a lovely, moist sticky cake - though you can eat the cake almost immediately it gets stickier if you wrap and store it for several days. The other beauty of the cake is it keeps really well in an airtight tin, can be eaten as a cake or warm as a pudding with a dollop of custard and make an interesting alternative to sponge cake in a trifle, giving it a more autumny flavour than a light summer trifle.
Really is one of the best cakes, I love it, but then I am from Yorkshire.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
- 8 oz/220g soft butter
- 4 oz/110g soft, dark brown sugar
- 2oz / 55g black treacle/molasses
- 7oz / 200g golden syrup/ corn syrup
- 5oz/ 120g medium oatmeal
- 7 oz/ 200g self raising flour
- 1 tsp baking powder
- 4 tsp ground ginger
- 2 tsp nutmeg
- 1 tsp mixed spice
- 2 large eggs, beaten
- 2 tbsp milk
- Grease an 8" x 8"/ 20cm x 20cm square cake tin.
- In a large heavy-based saucepan melt together the butter, sugar, treacle, golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together.
- In a large, spacious, baking bowl stir together all the dry ingredients. Gradually add the melted butter mixture stirring to coat all the dry ingredients and mix thoroughly.
- Gradually, beat in the eggs a few tablespoons at a time. Finally add the milk and again stir well.
- Pour the mixture into the prepared tin and cook for 1½ hours until firm and set and a dark golden brown.
- Remove the parkin from the oven and leave to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 3 days if you can resist eating it, you can even leave it up to a week before eating and the flavors really develop and the mixture softens even further and become moist and sticky. The Parkin will keep up to two weeks in an airtight container.
Guide's Response to User Reviews
"In response to the review from Annie Yorks below. I have made this recipe many, many times and can assure you there is more than enough liquid. Any more and the mixture will become too sloppy spoiling the resulting parkin. The oatmeal must be medium or medium to fine, never above medium. Anything more than medium creates a very dry cake. " - Elaine Lemm, Your Guide to British Food