Bonfire Night is one of my favourite nights of the year (or Firework Night, or Guy Fawkes Night depending on your preference!) I love fireworks and find them so pretty and mesmerising. When you are outside watching fireworks or standing by a big glowing bonfire you need cosy food to warm you up. Parkin is a sticky moist cake flavoured with ginger and black treacle (also known as molasses) that originated in the North of England, and it's perfect for cold Autumn nights. It's super simple and easy to make, and a great hearty treat.
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the eggs) are at room temperature before you start baking. The butter/baking spread can be cold as you're going to melt it anyway, it will just take a bit longer to melt.
- You can use either baking spread or butter for this recipe.
- If you can, do use light brown soft sugar for this recipe. You can use caster sugar if you can't get hold of it.
- Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento, and ground ginger. If you can't get hold of it where you're based, you can use a Pumpkin Spice mix instead or add more of the other spices.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon. If you can't get hold of it, light corn syrup or glucose syrup are the closest things to it, however I've not tested this recipe with them. Please note, you will not get the same results if you omit the golden syrup.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Parkin
In a pan on a low heat I melted together butter, light brown sugar, black treacle and golden syrup. Don't let the mixture boil. Black treacle and golden syrup are very sticky and gloopy so put the pan on your scales and measure them directly into it. In a large bowl I mixed together porridge oats, plain flour, baking powder, ground ginger, mixed spice, nutmeg and a pinch of salt.
I poured the warm treacle mixture into the bowl and combined the ingredients with a wooden spoon. In a small bowl I beat eggs and milk. I added it bit by bit to the bowl, mixing in well each time.
Pour the mixture into the lined tin and bake it for 35 minutes. Once it is cool, cut it into squares.
For the full recipe with measurements, head to the recipe card at the end of this post.
What is parkin?
Parkin is a sticky moist cake flavoured with ginger and black treacle (also known as molasses) that originated in the North of England, and it's perfect for cold Autumn nights. Parkin contains oats and golden syrup, it's similar to gingerbread cake. It's a great way for using up any leftover black treacle - something that often lurks at the back of your cupboard after making a christmas cake or gingerbread! Kids will love this tasty traybake and it's lovely and filling for their tummies too.
How long does the parkin last?
Some people recommend waiting 3-5 days before eating the parkin so the flavour and stickyness can mature. I just digged right in! It was nice and sticky, and had a great shine to it. The oats give it a great texture, and the ginger is delicious. Custard was made to go with parkin! It also tastes good with double cream. Parkin is somewhere between a brownie and a cake. It's hearty, filling, and very moreish - just what you need for these cold dark nights!
Can this recipe be made gluten free?
Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free baking spread/butter. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
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More Bonfire Night recipes...
Ingredients
- 100 g Butter
- 100 g Light brown sugar
- 100 g Black treacle/Molasses
- 100 g Golden syrup
- 150 g Oats
- 150 g Plain flour
- 2 tsp Baking powder
- 3 tsp Ground ginger
- 1 tsp Mixed spice
- ¼ tsp Nutmeg
- A pinch of Salt
- 2 Eggs large
- 2 tbsp Milk
Instructions
- Pre-heat your oven to 160C Fan/180C/300F/Gas Mark 2 and line a 12" x 9" traybake tin with baking paper
- In a pan on a low heat, melt the together the butter, light brown sugar, black treacle and golden syrup
- In a large bowl mix together the oats, plain flour, baking powder, ground ginger, mixed spice, nutmeg and salt
- Pour the warm treacle mixture into the bowl and combine the ingredients
- In a small bowl beat the eggs with the milk. Add them bit by bit to the rest of the mixture, mixing in well each time
- Pour the mixture into the lined tin and bake for 35 minutes. It must be firm on top all the way to the centre
- Allow to cool, then cut into squares. You can eat it immediately or for a stickier cake, put it into an airtight container and leave for 3 - 5 days
Notes
- Make sure all your ingredients (particularly the eggs) are at room temperature before you start baking. The butter/baking spread can be cold as you're going to melt it anyway, it will just take a bit longer to melt.
- You can use either baking spread or butter for this recipe.
- If you can, do use light brown soft sugar for this recipe. You can use caster sugar if you can't get hold of it.
- Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento, and ground ginger. If you can't get hold of it where you're based, you can use a Pumpkin Spice mix instead or add more of the other spices.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon. If you can't get hold of it, light corn syrup or glucose syrup are the closest things to it, however I've not tested this recipe with them. Please note, you will not get the same results if you omit the golden syrup.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Sarah Barnes
That Parkin looks fantastic. And having custard with it - you decadent devil! Also very impressed you managed to wait 3 days. I'd have had it straight from the oven!
Kat (The Baking Explorer)
Thanks Sarah! Well I just made other stuff in the 3 days to distract myself haha.
Sarah Barnes
Hahaha! A woman after my own heart. The scones looked to be the perfect distraction!
Sarah
I would just like to chirp in that the parkin looks absolutely fabulous. I want some!
Miss C Flash
Your parkin looks delicious, another bake I have not tried: must try for next years bonfire night ! x
Freya
I've used your recipe a couple of times now and it's always tasted delicious. I've had to bake mine in a loaf tin as I don't have the same size baking tray. Because of this it does takes a bit longer to bake. Thanks for sharing. 🙂
thebakingexplorer
I'm so glad you've enjoyed the recipe Freya!
Sam
Hi Kat, I absolutely love this recipe, I make it every year ☺️. How long do you think this will last in an airtight container? X
thebakingexplorer
I reckon about a week! So happy you love it 🙂