The James Martin Parkin is a traditional sticky, spiced ginger cake originating from Yorkshire, UK. Made with oatmeal, treacle, and golden syrup, this classic treat has a rich, chewy texture and deep flavors. Parkin is known to get even better with time, so it’s perfect for making ahead and storing for later!
What is James Martin Parkin?
James Martin’s Parkin is a ginger-spiced cake traditionally enjoyed on Bonfire Night in the UK. It combines oats with warming spices, treacle, and golden syrup, resulting in a cake that’s dense, sticky, and incredibly flavorful.
Why You Should Try This Recipe
- Unique texture: Chewy and sticky, thanks to the oats and treacle.
- Flavors deepen over time: Parkin tastes even better after a few days.
- Perfect for fall: The warming spices make it ideal for cooler weather.
- Classic British treat: An authentic taste of Yorkshire tradition.
- Great for gatherings: Perfect to share with friends or family.
Ingredients Needed to Make James Martin Parkin
For the Parkin:
- Butter (200g, unsalted): Adds richness and moisture to the cake.
- Golden syrup (200g): Provides sweetness and a distinct, warm flavor.
- Black treacle (100g): Adds depth and makes the parkin sticky.
- Soft brown sugar (200g): Sweetens and adds a caramel flavor.
- Medium oatmeal (200g): Gives the parkin its characteristic texture.
- Self-raising flour (250g): Provides structure and a light rise.
- Ground ginger (2 tsp): For a warm, spicy flavor.
- Ground cinnamon (1 tsp): Adds depth to the spice profile.
- Bicarbonate of soda (1 tsp): Helps the cake rise slightly.
- Milk (100ml): Adds moisture and smooths out the batter.
- Egg (1 large, beaten): Helps bind the ingredients.
Instructions to Make James Martin 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 an 8×8-inch square baking tin with parchment paper.
Step 2: Melt the Wet Ingredients
- In a saucepan, combine the butter, golden syrup, black treacle, and soft brown sugar.
- Gently heat over low heat, stirring occasionally, until everything is melted and smooth. Remove from heat and let it cool slightly.
Step 3: Combine the Dry Ingredients
- In a large mixing bowl, combine the medium oatmeal, self-raising flour, ground ginger, ground cinnamon, and bicarbonate of soda.
- Stir well to ensure the spices and flour are evenly distributed.
Step 4: Mix Wet and Dry Ingredients
- Pour the slightly cooled syrup mixture into the bowl of dry ingredients. Stir gently to combine.
- Add the milk and beaten egg, mixing until you have a smooth, thick batter.
Step 5: Pour into the Tin and Bake
- Pour the batter into the prepared baking tin, spreading it evenly with a spatula.
- Bake in the preheated oven for 1 hour, or until a skewer inserted into the center comes out clean.
Step 6: Cool and Store
- Allow the parkin to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- For best results, wrap the cooled parkin in parchment paper and store it in an airtight container for at least 2 days to allow the flavors to mature and the cake to become sticky.
What Goes Well with James Martin Parkin?
- Whipped cream: Adds a light, airy contrast to the dense parkin.
- Custard: A warm pour of custard is classic with parkin.
- Vanilla ice cream: Perfect for a cold, creamy contrast.
- Fresh berries: Raspberries or blackberries add a fresh, tart flavor.
- Hot tea or coffee: Complements the warming spices beautifully.
Expert Tips for Making the Best James Martin Parkin
- Let it mature: Parkin gets stickier and tastier after a few days.
- Use medium oatmeal: This gives the best texture for an authentic parkin.
- Don’t overmix: Gently fold ingredients to keep the cake tender.
- Wrap well for storage: Wrapping in parchment paper enhances the flavor as it rests.
Easy Variations of James Martin Parkin
- Add mixed spice: Substitute some of the ginger with mixed spice for a different flavor.
- Extra ginger: Add chopped crystallized ginger for an intense ginger flavor.
- Add nuts: Walnuts or pecans add a crunchy texture.
- Molasses instead of treacle: If you can’t find a black treacle, use molasses for a similar taste.
Best Practices to Store James Martin Parkin
- Room temperature: Store in an airtight container, wrapped in parchment paper, for up to 1 week.
- Refrigerate for longer storage: Keep in the fridge for up to 2 weeks, allowing it to come to room temperature before serving.
Best Practices to Serve James Martin Parkin
Serve parkin at room temperature or slightly warmed. It’s delicious on its own or with whipped cream, ice cream, or custard.
How Can I Make James Martin Parkin Healthier?
- Reduce sugar: Use less brown sugar or substitute with a natural sweetener.
- Use whole-wheat flour: Replace part of the self-raising flour with whole-wheat flour.
- Add nuts or seeds: For added protein and nutrients, fold in a handful of chopped nuts or seeds.
Nutrition Value (per serving):
- Calories: 290
- Fat: 11g
- Carbohydrates: 43g
- Protein: 3g
- Fiber: 2g
FAQs
How long should I store James Martin Parkin before serving?
For the best flavor and texture, store parkin for at least 2 days before serving. This resting period allows the cake to develop its signature sticky texture and rich flavor.
Can I freeze James Martin Parkin?
Yes, parkin can be frozen. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw at room temperature before serving.
What type of oatmeal should I use for traditional parkin?
Medium oatmeal is recommended for authentic parkin, as it provides the best texture. Avoid instant oats or rolled oats, as they won’t give the same traditional texture.
How can I make my parkin more moist and sticky?
To achieve a moist and sticky texture, store the parkin in an airtight container wrapped in parchment paper for a few days after baking. This allows the flavors to mature and the cake to become softer and stickier.
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James Martin Parkin Recipe
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
James Martin’s Parkin is a ginger-spiced cake traditionally enjoyed on Bonfire Night in the UK. It combines oats with warming spices, treacle, and golden syrup, resulting in a cake that’s dense, sticky, and incredibly flavorful.
Ingredients
- Butter (200g, unsalted): Adds richness and moisture to the cake.
- Golden syrup (200g): Provides sweetness and a distinct, warm flavor.
- Black treacle (100g): Adds depth and makes the parkin sticky.
- Soft brown sugar (200g): Sweetens and adds a caramel flavor.
- Medium oatmeal (200g): Gives the parkin its characteristic texture.
- Self-raising flour (250g): Provides structure and a light rise.
- Ground ginger (2 tsp): For a warm, spicy flavor.
- Ground cinnamon (1 tsp): Adds depth to the spice profile.
- Bicarbonate of soda (1 tsp): Helps the cake rise slightly.
- Milk (100ml): Adds moisture and smooths out the batter.
- Egg (1 large, beaten): Helps bind the ingredients.
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 an 8×8-inch square baking tin with parchment paper.
Step 2: Melt the Wet Ingredients
- In a saucepan, combine the butter, golden syrup, black treacle, and soft brown sugar.
- Gently heat over low heat, stirring occasionally, until everything is melted and smooth. Remove from heat and let it cool slightly.
Step 3: Combine the Dry Ingredients
- In a large mixing bowl, combine the medium oatmeal, self-raising flour, ground ginger, ground cinnamon, and bicarbonate of soda.
- Stir well to ensure the spices and flour are evenly distributed.
Step 4: Mix Wet and Dry Ingredients
- Pour the slightly cooled syrup mixture into the bowl of dry ingredients. Stir gently to combine.
- Add the milk and beaten egg, mixing until you have a smooth, thick batter.
Step 5: Pour into the Tin and Bake
- Pour the batter into the prepared baking tin, spreading it evenly with a spatula.
- Bake in the preheated oven for 1 hour, or until a skewer inserted into the center comes out clean.
Step 6: Cool and Store
- Allow the parkin to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- For best results, wrap the cooled parkin in parchment paper and store it in an airtight container for at least 2 days to allow the flavors to mature and the cake to become sticky.
