Name: James Martin Parkin Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: British
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.

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.