Ginger parkin on baking paper, two cups of coffee, a white plate and kitchen knife

Parkin

Name: Parkin
Total time: 1 h 15 min
Yield: Makes 16 slices
Ingredients: 200g butter cubed, plus more for the tin; 100g soft light brown sugar; 50g treacle; 200g golden syrup; 250g self-raising flour; 1 tbsp ground ginger; ½ tsp mixed spice; 100g porridge oats; 2 eggs; 50ml milk; 4 balls stem ginger chopped, plus 2 tbsp of syrup from the jar

Anna Glover

Published: August 6, 2021 at 2:34 PM

Save recipe

Makes 16 slices

Easy

Total time: 1 hr and 15 mins

+ cooling

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

This squidgy, ginger-spiked cake is a real classic, made with oats, treacle and warming mixed spice. It's the perfect comfort food for when days start to get shorter and colder

Skip to ingredients

Alternatives

Complete the dish

Make this parkin recipe for a comforting autumnal bake, or Bonfire Night snack to nibble on whilst watching the fireworks. Also check out more ginger bakes such as our classic ginger cake, spiced toffee apple and ginger cake and Jamaican ginger cake.

For more fun baking recipes try our vanilla cupcakes, school cake and custard cream blondies.

Ingredients

Nutrition

200g butter

cubed, plus more for the tin
100g soft light brown sugar
50g treacle
200g golden syrup
250g self-raising flour
1 tbsp ground ginger
½ tsp mixed spice
100g porridge oats
2 eggs
50ml milk
4 balls stem ginger

chopped, plus 2 tbsp of syrup from the jar

Nutrition: per serving

kcal269
fat11.8g
saturates6.9g
carbs36.9g
sugars20.7g
fibre1.2g
protein3.4g
salt0.5g

Method

step 1

Melt the butter, sugar, treacle and syrup in a pan over a medium heat, continually stirring, until the butter has melted and everything is combined. Remove from the heat and leave to cool for 5-10 minutes while you butter and line a 22cm square tin, and heat the oven to 170C/fan 150C/gas 3.
step 2

Whisk the flour, spices and oats in a bowl to combine, then pour over the butter and sugar mixture, and mix well. Add a pinch of salt, crack in the eggs, stir in the milk, stem ginger and syrup, and mix again until combined. Scrape into the tin and transfer to the oven. Bake for 50 minutes-1 hour or until the skewer pushed into the centre comes out clean. Cool in the tin, then wrap in baking paper, then foil. Keep for one week, well wrapped – it will become stickier the longer you leave it.

Check out more of our best bakes using oats

Healthy Flapjack Recipe For Fruity Oat Flapjacks

Authors

Anna Glover profile

Anna GloverSenior food editor

Visit us on Twitter

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue