British·non-vegetarian·easy

Parkin Cake

Name: Parkin Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: British
Ingredients: 200g Butter; 1 large Egg; 4 tbs Milk; 200g Golden Syrup; 85g Black Treacle; 85g Brown Sugar; 100g Oatmeal; 250g Self-raising Flour; 1 tbs Ground Ginger

Parkin cake is a rich, sticky gingerbread with deep molasses sweetness and a warm spice blend that lingers on the palate. The dense yet tender crumb clings to the roof of the mouth with caramelized edges, while the chewy texture only intensifies as it rests. A classic British treat, it’s worth making for its cozy, nostalgic flavor—best enjoyed with a cup of tea and a few days of patience to let the spices meld.

70 min(prep 20 + cook 50)

4 servings

250 kcal

4.3

Ingredients

Nutrition

250 kcalper serving

Protein3g4%

Carbs40g55%

Fat10g14%

Fiber2g3%

Sugar18g25%

Directions

1
Heat oven to 160C/140C fan/gas 3. Grease a deep 22cm/9in square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
2
Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
3
Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil and keep for 3-5 days before eating if you can – it’ll become softer and stickier the longer you leave it, up to 2 weeks.

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