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James Martin Parkin Recipe

James Martin Parkin
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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.

Find it online: https://britishbakingrecipes.co.uk/james-martin-yorkshire-parkin/