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    Parkin

    05/11/2012 by thebakingexplorer 9 Comments

    Jump to Recipe Print Recipe

    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.

    This post may contain affiliate links. I earn from qualifying purchases.

    Parkin

    Parkin also 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.

    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.

    I poured the mixture into the lined tin and baked it for 35 minutes. Once it was cool, I cut it into squares.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Parkin

    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!

    Parkin

    Recommended equipment & ingredients

    Traybake tinMixing bowlsCooling rack
    Kitchen scalesMixed spice 

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    Parkin

    Parkin

    A traditional Northern English oaty cake with treacle and ginger
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Dessert
    Prep Time: 25 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour
    Servings: 12
    Author: thebakingexplorer

    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
    Metric - US Customary

    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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

    Nutrition

    Calories: 250kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 148mg | Potassium: 215mg | Fiber: 2g | Sugar: 21g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

    If you like this, check out more of my Traybake recipes!

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    Reader Interactions

    Comments

    1. Sarah Barnes

      November 05, 2012 at 12:24 pm

      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!

      Reply
    2. Kat (The Baking Explorer)

      November 05, 2012 at 12:28 pm

      Thanks Sarah! Well I just made other stuff in the 3 days to distract myself haha.

      Reply
    3. Sarah Barnes

      November 05, 2012 at 12:36 pm

      Hahaha! A woman after my own heart. The scones looked to be the perfect distraction!

      Reply
    4. Sarah

      November 06, 2012 at 12:35 pm

      I would just like to chirp in that the parkin looks absolutely fabulous. I want some!

      Reply
    5. Miss C Flash

      November 14, 2012 at 6:55 pm

      Your parkin looks delicious, another bake I have not tried: must try for next years bonfire night ! x

      Reply
    6. Freya

      October 14, 2018 at 3:21 pm

      5 stars
      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. 🙂

      Reply
      • thebakingexplorer

        November 03, 2018 at 10:52 pm

        I'm so glad you've enjoyed the recipe Freya!

        Reply
    7. Sam

      November 08, 2024 at 12:59 pm

      5 stars
      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

      Reply
      • thebakingexplorer

        November 08, 2024 at 3:52 pm

        I reckon about a week! So happy you love it 🙂

        Reply

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