How to Make Parkin: A Traditional British Ginger Cake Recipe

 

Parkin is a rich, sticky ginger cake that hails from Northern England, particularly Yorkshire and Lancashire. Made with oats, treacle, golden syrup, and ginger, parkin is traditionally enjoyed around Bonfire Night on 5th November. However, this comforting treat is perfect for any time of year, especially with a nice cuppa. In this blog post, you'll learn how to make parkin from scratch using simple ingredients and step-by-step instructions. Whether you’re new to baking or a seasoned home cook, this classic recipe is a must-try.

--- published by foodie Parmod.

What Is Parkin?

Parkin is a traditional British cake made with oatmeal and black treacle. It's denser than a sponge cake, with a chewy, moist texture and a distinctive spicy warmth from ground ginger. Over time, the flavours mature, and the cake becomes stickier and richer. It’s best baked a few days in advance to let it develop that perfect texture.

---

Ingredients for Classic Parkin

Here’s what you’ll need to make one 20cm square parkin (serves 9–12 slices):

120g medium oatmeal

120g plain flour

1½ teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon mixed spice

A pinch of salt

120g unsalted butter

60g soft brown sugar

100g golden syrup

100g black treacle

1 large egg

4 tablespoons milk (whole or semi-skimmed)

---

Step-by-Step Method: How to Make Parkin

Step 1: Preheat and Prepare

Preheat your oven to 160°C (140°C fan) / Gas Mark 3. Grease and line a 20cm square baking tin with baking parchment.

Step 2: Mix the Dry Ingredients

In a large bowl, mix together the oatmeal, plain flour, baking powder, ground ginger, mixed spice, and salt. Set aside.

Step 3: Melt the Butter and Sugars

In a saucepan over low heat, gently melt the butter, brown sugar, golden syrup, and black treacle. Stir continuously until everything is fully melted and combined. Do not let it boil.

Step 4: Combine Wet and Dry

Pour the warm treacle mixture into the bowl of dry ingredients and stir well with a wooden spoon until fully mixed.

Step 5: Add Egg and Milk

In a small bowl, beat the egg with the milk. Add to the parkin mixture and stir until you have a thick, smooth batter.

Step 6: Bake

Pour the batter into the prepared tin and smooth the top. Bake in the preheated oven for 45–50 minutes, or until a skewer inserted into the centre comes out clean. The top should feel slightly firm but springy.

Step 7: Cool and Store

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Once cool, wrap it in baking paper and foil, and store it in an airtight tin for at least 3–5 days before eating. This rest period allows the parkin to become wonderfully sticky and flavoursome.

---

Serving Suggestions

Serve sliced with a cup of tea or coffee.

Add a dollop of clotted cream or custard for a decadent dessert.

Perfect for Bonfire Night celebrations, picnics, or afternoon tea.

---

Top Tips for Perfect Parkin

Don’t skip the resting period – it’s worth the wait!

Use medium oatmeal for the best traditional texture. Avoid rolled oats or instant oats.

If you can’t find black treacle, molasses is a suitable substitute.

For added richness, you can mix in a little crystallised ginger or a dash of dark rum.

---

The History of Parkin

Parkin has deep roots in Northern England, especially in Yorkshire and Lancashire. Traditionally baked for Guy Fawkes Night, it was once associated with harvest time and festive occasions. The use of oats reflects its regional origin, as oats grew better than wheat in the colder northern climate. The combination of treacle and ginger gave warmth and comfort during chilly autumn evenings.

---

Why You’ll Love This Parkin Recipe

Authentic and traditional – a true taste of Northern England.

Easy to make – simple ingredients and clear steps.

Perfect for make-ahead baking – improves with age.

Naturally sticky and spiced – comforting with every bite.

---

Conclusion

Now you know how to make parkin – a sticky, spiced, and satisfying British cake that has stood the test of time. Whether you’re reviving a family tradition or trying something new, this parkin recipe brings warmth, nostalgia, and rich flavour to any occasion. Bake it for Bonfire Night or simply to enjoy with your favourite brew.

Be sure to make it a few days ahead and let it rest – it truly gets better with age. Happy baking!

---

Learn how to make traditional British parkin with this easy, step-by-step recipe. A sticky ginger cake from Yorkshire, perfect for Bonfire Night or afternoon tea.

--- write ✍️ by foodie Parmod.