The Hairy Bikers Parkin is a classic British treat, originating from Yorkshire, perfect for those cozy autumn and winter months. Parkin is a type of sticky gingerbread made with oats, treacle, and golden syrup, offering a wonderfully chewy texture and rich, warm flavors from the ginger and spices. It’s a timeless recipe that improves with age, as the cake becomes stickier and more delicious over time. This traditional recipe is perfect for bonfire night or any time you crave a comforting, spiced cake.
What is Hairy Bikers Parkin?
Parkin is a traditional British ginger cake made with oatmeal, treacle (or molasses), golden syrup, and warm spices like ginger. Unlike regular gingerbread, Parkin has a more rustic texture due to the use of oats, and it’s known for its slightly chewy, sticky consistency. Over time, the cake becomes even stickier and more flavorful, making it a unique dessert that gets better with age.
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Why You Should Try This Recipe
- Unique texture: The combination of oats and treacle creates a chewy, sticky cake unlike any other.
- Rich, spiced flavor: Packed with warm ginger and spices, it’s the perfect autumnal or winter treat.
- Traditional comfort food: This recipe has a rich heritage, making it a great way to explore traditional British baking.
- Better with age: Parkin becomes even more delicious if you let it sit for a few days, making it a great make-ahead dessert.
- Easy to store: It stays fresh and moist for several days, making it ideal for snacking throughout the week.
Ingredients Needed to Make Hairy Bikers Parkin
Here’s what you’ll need to bake this rich, spiced cake:
- Self-raising flour (200g): Provides the structure and lightness.
- Medium oatmeal (200g): Adds the signature texture to the parkin.
- Butter (150g): Adds richness and flavor.
- Soft brown sugar (100g): Provides sweetness and a deep caramel flavor.
- Golden syrup (200g): Contributes to the stickiness and flavor of the cake.
- Black treacle (molasses) (200g): Adds a deep, rich flavor and helps create a sticky texture.
- Ground ginger (2 tsp): The key spice that gives parkin its warmth.
- Mixed spice (1 tsp): A blend of warm spices to complement the ginger.
- Bicarbonate of soda (baking soda) (1 tsp): Helps the cake rise slightly and keeps it light.
- Milk (150ml): To loosen the batter and create the right texture.
- Egg (1 large): Helps bind the ingredients together.
Instructions to Make Hairy Bikers Parkin
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 150°C (300°F) or 130°C (fan).
- Grease and line a baking tin (about 8×8 inches or similar) with greaseproof paper to prevent the parkin from sticking.
Step 2: Melt the Wet Ingredients
- In a saucepan, gently heat the butter, brown sugar, golden syrup, and black treacle (molasses) over low heat. Stir occasionally until the butter has melted and the mixture is smooth. Remove from the heat and allow it to cool slightly.
Step 3: Mix the Dry Ingredients
- In a large mixing bowl, combine the self-raising flour, oatmeal, ground ginger, mixed spice, and bicarbonate of soda. Stir to evenly distribute the dry ingredients.
Step 4: Combine Wet and Dry Ingredients
- Pour the melted butter, sugar, and syrup mixture into the bowl of dry ingredients. Mix well to form a thick batter.
- Beat the egg lightly, then add it to the mixture along with the milk. Stir until everything is fully combined and you have a smooth, pourable batter.
Step 5: Bake the Parkin
- Pour the batter into the prepared baking tin, spreading it out evenly with a spatula.
- Bake in the preheated oven for 1 hour. The parkin is ready when it feels firm to the touch and a skewer inserted into the middle comes out clean.
Step 6: Cool and Store
- Allow the parkin to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cool, wrap the parkin in greaseproof paper and store it in an airtight container. Parkin is best eaten after 2-3 days when it has had time to become sticky and develop more flavor.
What Goes Well with Hairy Bikers Parkin?
- A cup of tea: Parkin pairs beautifully with a warm cup of tea, especially a spiced chai or English breakfast tea.
- Whipped cream: A dollop of lightly sweetened whipped cream complements the sticky texture of the parkin.
- Custard: Serve warm parkin with a drizzle of custard for an indulgent dessert.
- Clotted cream: The richness of clotted cream adds a luxurious touch to a slice of parkin.
- Fresh berries: Light, tart berries like raspberries or blackberries balance the rich, spiced flavors.
Expert Tips for Making the Best Hairy Bikers Parkin
- Use medium oatmeal: This provides the best texture for the parkin, giving it that chewy bite. Avoid using finely ground oats.
- Don’t rush the cooling process: Parkin needs time to cool and develop its sticky texture, so be patient and let it rest for at least a day or two before eating.
- Weigh your ingredients accurately: Treacle and golden syrup are sticky, so use a scale to measure them accurately for the best results.
- Store for longer flavor: Parkin improves over time. For maximum flavor and stickiness, let it sit in an airtight container for 3-4 days before serving.
- Make it ahead of time: Parkin can be made well ahead of time, making it ideal for events like Bonfire Night or holiday gatherings.
Easy Variations of Hairy Bikers Parkin
- Add crystallized ginger: For extra spice and texture, fold some chopped crystallized ginger into the batter before baking.
- Gluten-free version: Substitute the self-raising flour with a gluten-free flour blend and ensure your oats are gluten-free.
- Chocolate parkin: Stir in some chopped dark chocolate or cocoa powder for a chocolatey twist on the traditional recipe.
- Orange zest: Add the zest of an orange for a fresh, citrusy contrast to the spiced cake.
- Honey instead of golden syrup: If you don’t have golden syrup, you can substitute it with honey, though the flavor will be slightly different.
Best Practices to Store Hairy Bikers Parkin
- Wrap tightly: Once cooled, wrap the parkin tightly in greaseproof paper and then in foil to keep it moist.
- Store in an airtight container: For best results, store the wrapped parkin in an airtight container at room temperature. It will stay fresh for up to a week, and the texture improves as it sits.
- Freeze for longer storage: If you want to store it for longer, wrap the parkin in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Hairy Bikers Parkin
- Serve at room temperature: Parkin is best enjoyed at room temperature, but if you prefer it warm, gently heat it in the microwave for 10-15 seconds.
- Warm in the oven: For a larger portion, you can reheat the parkin in a low oven (about 150°C/300°F) for 5-10 minutes until just warmed through.
How Can I Make Hairy Bikers Parkin Healthier?
- Reduce the sugar: Cut back on the sugar by using less brown sugar or replacing it with a natural sweetener like maple syrup.
- Use wholemeal flour: For added fiber, substitute part or all of the self-raising flour with wholemeal flour.
- Substitute butter: Use coconut oil instead of butter for a dairy-free version.
- Add nuts or seeds: Incorporate chopped nuts or seeds like sunflower or pumpkin seeds for a nutritional boost.
Nutrition Value (per serving):
- Calories: 320
- Fat: 12g
- Carbohydrates: 48g
- Protein: 4g
- Fiber: 2g
FAQs
How long does Parkin last?
Parkin can last up to one week when stored in an airtight container at room temperature. In fact, it tastes better after a few days as the cake becomes stickier and the flavors deepen. For longer storage, you can freeze it for up to 3 months.
Can you freeze Parkin?
Yes, Parkin freezes well. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving, and the texture will still be deliciously sticky.
Why does Parkin need to rest before eating?
Parkin improves in texture as it sits. Resting the cake for 2-3 days allows the flavors to develop and the cake to become moist and sticky, which is a signature characteristic of this traditional ginger cake.
What can I use instead of golden syrup in Parkin?
If you don’t have golden syrup, you can substitute it with honey or light corn syrup. The flavor will be slightly different, but it will still help achieve the sticky texture that Parkin is known for.
Final Words
The Hairy Bikers Parkin is a delicious, traditional British cake that is packed with warm, spiced flavors and a sticky, chewy texture. Perfect for bonfire nights, cold winter days, or simply as a comforting treat, this recipe is easy to make and only gets better with time. Pair it with a cup of tea or serve it with whipped cream for a truly indulgent dessert.
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Hairy Bikers Parkin Recipe
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Parkin is a traditional British ginger cake made with oatmeal, treacle (or molasses), golden syrup, and warm spices like ginger. Unlike regular gingerbread, Parkin has a more rustic texture due to the use of oats, and it’s known for its slightly chewy, sticky consistency. Over time, the cake becomes even stickier and more flavorful, making it a unique dessert that gets better with age.
Ingredients
Here’s what you’ll need to bake this rich, spiced cake:
- Self-raising flour (200g): Provides the structure and lightness.
- Medium oatmeal (200g): Adds the signature texture to the parkin.
- Butter (150g): Adds richness and flavor.
- Soft brown sugar (100g): Provides sweetness and a deep caramel flavor.
- Golden syrup (200g): Contributes to the stickiness and flavor of the cake.
- Black treacle (molasses) (200g): Adds a deep, rich flavor and helps create a sticky texture.
- Ground ginger (2 tsp): The key spice that gives parkin its warmth.
- Mixed spice (1 tsp): A blend of warm spices to complement the ginger.
- Bicarbonate of soda (baking soda) (1 tsp): Helps the cake rise slightly and keeps it light.
- Milk (150ml): To loosen the batter and create the right texture.
- Egg (1 large): Helps bind the ingredients together.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
-
- Preheat your oven to 150°C (300°F) or 130°C (fan).
- Grease and line a baking tin (about 8×8 inches or similar) with greaseproof paper to prevent the parkin from sticking.
Step 2: Melt the Wet Ingredients
- In a saucepan, gently heat the butter, brown sugar, golden syrup, and black treacle (molasses) over low heat. Stir occasionally until the butter has melted and the mixture is smooth. Remove from the heat and allow it to cool slightly.
Step 3: Mix the Dry Ingredients
- In a large mixing bowl, combine the self-raising flour, oatmeal, ground ginger, mixed spice, and bicarbonate of soda. Stir to evenly distribute the dry ingredients.
Step 4: Combine Wet and Dry Ingredients
-
- Pour the melted butter, sugar, and syrup mixture into the bowl of dry ingredients. Mix well to form a thick batter.
- Beat the egg lightly, then add it to the mixture along with the milk. Stir until everything is fully combined and you have a smooth, pourable batter.
Step 5: Bake the Parkin
-
- Pour the batter into the prepared baking tin, spreading it out evenly with a spatula.
- Bake in the preheated oven for 1 hour. The parkin is ready when it feels firm to the touch and a skewer inserted into the middle comes out clean.
Step 6: Cool and Store
- Allow the parkin to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cool, wrap the parkin in greaseproof paper and store it in an airtight container. Parkin is best eaten after 2-3 days when it has had time to become sticky and develop more flavor.
