Parkin
Parkin is a traditional British gingerbread cake, rich with warmth and spice. Its moist texture, thanks to the combination of oats, treacle, and golden syrup, makes every bite irresistible. Perfect for cozy gatherings, this comforting treat offers a delicious balance of sweet and spicy flavors. Whether enjoyed with a cup of tea or as a dessert, Parkin brings a sense of nostalgia and warmth, making it the perfect indulgence for any occasion. A timeless favorite that’s as heartwarming as it is flavorful!
Equipment
- 1 Mixing Bowl To combine dry and wet ingredients.
- 1 Whisk or Wooden Spoon For mixing the ingredients together.
- 1 Measuring Cups & Spoons To accurately measure ingredients like syrup, treacle, and spices.
- 1 9-inch Square Baking Tin For baking the Parkin cake. Make sure it's lined with parchment paper.
- 1 Cooling rack To allow the Parkin to cool evenly after baking.
- 1 Oven For baking the cake at the required temperature.
- 1 Knife or Cake Tester To check the cake's doneness by inserting it into the center.
Ingredients
- 225 Grams Self-raising Flour Sifted to ensure the Parkin rises properly.
- 75 Grams Oats Use rolled oats for the best texture.
- 100 Grams Brown Sugar Light or dark brown sugar, adds a rich flavor.
- 1 Tsp Ground Ginger Adds the signature spice to Parkin.
- 1 Tsp Ground Cinnamon Optional, but enhances the warmth of the cake.
- 1/2 Tsp Bicarbonate of Soda Helps the cake rise.
- 125 Grams Golden Syrup The key to the rich sweetness and moist texture.
- 125 Grams Black Treacle Adds depth of flavor and a darker color.
- 100 Grams Unsalted Butter Melted, to mix with the dry ingredients.
- 2 Large Eggs Beaten to bind the ingredients together.
- 100 ml Milk Used to loosen the batter and create the right consistency.
Instructions
- Preheat the Oven: Preheat your oven to 150°C (300°F) or 130°C (266°F) for fan-assisted ovens. Grease and line a 9-inch square baking tin with parchment paper
- Prepare Dry Ingredients: In a large mixing bowl, sift together the self-raising flour, oats, ground ginger, ground cinnamon, and bicarbonate of soda.
- Melt Wet Ingredients: In a saucepan, melt the butter, golden syrup, and black treacle over low heat, stirring constantly until smooth. Once melted, remove from the heat and allow it to cool slightly.
- Add Wet to Dry: Beat the eggs in a separate bowl, then add them to the dry ingredients along with the melted syrup and butter mixture. Stir everything together until well combined.
- Add Milk: Pour in the milk and mix again until the batter is smooth and thick.
- Bake the Parkin: Pour the batter into the prepared baking tin. Spread it out evenly with a spoon or spatula.
- Bake in the Oven: Place the tin in the preheated oven and bake for 45-50 minutes, or until a knife inserted into the center comes out clean.
- Cool the Parkin: Once baked, remove the Parkin from the oven and let it cool in the tin for about 10 minutes. Then transfer it to a wire cooling rack to cool completely.
- Slice and Serve: Once cooled, cut into squares or slices and enjoy your delicious, comforting Parkin!