Name: Hairy Bikers Parkin Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: British
Ingredients: 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.

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.