This Mary Berry Oatmeal Parkin is a traditional British cake that is rich, sticky, and deliciously spiced. Made with oatmeal, treacle, and ginger, this classic cake is especially popular in Yorkshire and traditionally enjoyed on Bonfire Night. The cake has a wonderful texture, thanks to the oats, and its flavor improves as it sits, becoming stickier and richer over time.
Mary Berry Oatmeal Parkin
Mary Berry’s oatmeal parkin is a classic Yorkshire gingerbread made with medium oatmeal, treacle (molasses), golden syrup, and ground ginger. This spiced cake is both dense and sticky, making it the perfect companion for a cup of tea. Traditionally made in advance, parkin gets better and more flavorful as it sits, allowing the treacle and syrup to work their magic.
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Why You Should Try This Recipe
- Traditional and nostalgic: A classic British recipe that’s full of history and flavor.
- Easy to make: Simple ingredients and easy steps make this a no-fuss bake.
- Improves with age: The cake gets stickier and more flavorful as it sits, perfect for making ahead.
- Rich and warming: Packed with spices, this cake is comforting and ideal for colder months.
- Great for sharing: Perfect for gatherings, holidays, or simply enjoying with family.
Ingredients Needed to Make Mary Berry Oatmeal Parkin
- 200g medium oatmeal: Provides texture and the signature chewiness to the cake.
- 175g self-raising flour: Helps the cake rise while keeping it dense.
- 100g light brown sugar: Sweetens the cake and adds a caramel flavor.
- 1 tbsp ground ginger: Gives the cake its warm, spiced flavor.
- 1 tsp ground cinnamon: Adds a hint of sweetness and warmth.
- 100g unsalted butter: Adds moisture and richness.
- 100g golden syrup: Contributes to the sticky texture and sweetness.
- 100g black treacle (molasses): Adds deep, rich flavor and helps keep the cake moist.
- 1 egg (beaten): Helps bind the ingredients together.
- 4 tbsp milk: Loosens the batter and keeps the cake moist.
- Pinch of salt: Balances the flavors.
Instructions to Make Mary Berry Oatmeal Parkin
For these simple steps to make this recipe:
Step 1: Preheat the oven
Preheat your oven to 150°C (130°C fan) and grease and line an 8-inch square cake tin with baking paper.
Step 2: Combine the dry ingredients
In a large mixing bowl, sift together the self-raising flour, oatmeal, ground ginger, cinnamon, and a pinch of salt. Stir well to combine.
Step 3: Melt the wet ingredients
In a small saucepan, gently melt the butter, golden syrup, and black treacle over low heat, stirring until the mixture is smooth. Remove from heat and let it cool slightly.
Step 4: Mix the wet and dry ingredients
Make a well in the center of the dry ingredients and pour in the melted butter, syrup, and treacle mixture. Stir until all the dry ingredients are evenly coated.
Step 5: Add the egg and milk
Beat the egg with the milk and stir it into the mixture until well combined. The batter should be thick but pourable.
Step 6: Bake the parkin
Pour the mixture into the prepared cake tin, spreading it out evenly. Bake in the preheated oven for 1-1¼ hours, or until a skewer inserted into the center comes out clean. The cake should feel firm to the touch.
Step 7: Cool and store
Allow the parkin to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. For the best results, store the parkin in an airtight container for at least 2-3 days before serving to allow the flavors to develop and the cake to become stickier.
What Goes Well With Mary Berry Oatmeal Parkin
- Custard: Serve warm slices of parkin with custard for a comforting dessert.
- Whipped cream: Lightly whipped cream complements the rich, sticky texture of the cake.
- Vanilla ice cream: A scoop of ice cream adds a creamy contrast to the spiced flavors of the parkin.
- Fresh fruit: Serve with poached pears or baked apples for a fruity twist.
- A cup of tea: Enjoy parkin with a cup of tea or coffee for a cozy afternoon treat.
Expert Tips for Making the Best Mary Berry Oatmeal Parkin
- Let it sit: Parkin improves with age. Allow it to sit in an airtight container for 2-3 days before serving for the best texture and flavor.
- Use medium oatmeal: The coarser texture of medium oatmeal gives the cake its characteristic chewiness.
- Don’t overbake: Check the cake after 1 hour to ensure it doesn’t dry out.
- Warm the syrup gently: When melting the golden syrup and treacle, do so on low heat to prevent burning.
- Add extra spices: For more warmth, you can increase the amount of ginger or add a pinch of nutmeg.
Easy Variations of Mary Berry Oatmeal Parkin
- Spiced parkin: Add a pinch of ground cloves or nutmeg for an extra spiced version.
- Chocolate parkin: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolatey twist.
- Fruit parkin: Fold in chopped dried fruits, such as raisins or dates, for added sweetness and texture.
- Vegan parkin: Replace the butter with a plant-based alternative and use a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water) as a substitute for the egg.
- Gluten-free parkin: Use gluten-free self-raising flour to make the recipe suitable for gluten-free diets.
Best Practices to Store Mary Berry Oatmeal Parkin
- Store in an airtight container: Parkin can be stored in an airtight container at room temperature for up to 1 week.
- Let it mature: For the best flavor and texture, let the parkin sit for 2-3 days before serving.
- Freeze for later: You can freeze parkin by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It will keep for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Mary Berry Oatmeal Parkin
- Serve at room temperature: Parkin is best enjoyed at room temperature, but you can gently warm slices in the microwave for 10-15 seconds if desired.
- In the oven: To warm a large portion, wrap the parkin in foil and place it in a preheated oven at 150°C for 10-15 minutes.
How Can I Make Mary Berry Oatmeal Parkin Healthier?
- Reduce sugar: You can reduce the amount of brown sugar slightly to make the cake less sweet without losing too much flavor.
- Use whole wheat flour: Swap some of the self-raising flour for whole wheat flour to add extra fiber.
- Add nuts: Fold in a handful of chopped nuts, like walnuts or almonds, for added texture and nutrition.
- Lower fat content: Replace some of the butter with applesauce or a plant-based alternative for a lighter version.
Nutrition Value (per serving):
- Calories: 260 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 5g
- Sugar: 25g
FAQs
How long should I store parkin before eating?
Parkin should ideally be stored for 2-3 days before eating. This allows the flavors to develop and the cake to become stickier and more moist. Store it in an airtight container at room temperature for the best results.
Can I freeze Mary Berry oatmeal parkin?
Yes, you can freeze Mary Berry oatmeal parkin. Wrap it tightly in plastic wrap and store it in a freezer-safe container. It will keep well in the freezer for up to 3 months. Thaw at room temperature before serving.
Why is my parkin dry?
If your parkin is dry, it may have been overbaked. Check the cake after 1 hour of baking and remove it from the oven as soon as a skewer comes out clean. Storing it for a few days will also help the cake to become more moist and sticky.
What can I use instead of black treacle in parkin?
If you don’t have a black treacle, you can substitute it with molasses. Molasses will provide a similar depth of flavor and keep the cake moist and sticky.
Final Words
This Mary Berry Oatmeal Parkin is a traditional, spiced cake that’s perfect for cozy afternoons and gatherings. Its warm, sticky texture and rich flavor make it a classic treat for colder months.
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Mary Berry Oatmeal Parkin
- Prep Time: 15
- Cook Time: 75
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s oatmeal parkin is a classic Yorkshire gingerbread made with medium oatmeal, treacle (molasses), golden syrup, and ground ginger. This spiced cake is both dense and sticky, making it the perfect companion for a cup of tea. Traditionally made in advance, parkin gets better and more flavorful as it sits, allowing the treacle and syrup to work their magic.
Ingredients
- 200g medium oatmeal: Provides texture and the signature chewiness to the cake.
- 175g self-raising flour: Helps the cake rise while keeping it dense.
- 100g light brown sugar: Sweetens the cake and adds a caramel flavor.
- 1 tbsp ground ginger: Gives the cake its warm, spiced flavor.
- 1 tsp ground cinnamon: Adds a hint of sweetness and warmth.
- 100g unsalted butter: Adds moisture and richness.
- 100g golden syrup: Contributes to the sticky texture and sweetness.
- 100g black treacle (molasses): Adds deep, rich flavor and helps keep the cake moist.
- 1 egg (beaten): Helps bind the ingredients together.
- 4 tbsp milk: Loosens the batter and keeps the cake moist.
- Pinch of salt: Balances the flavors.
Instructions
Step 1: Preheat the oven
Preheat your oven to 150°C (130°C fan) and grease and line an 8-inch square cake tin with baking paper.
Step 2: Combine the dry ingredients
In a large mixing bowl, sift together the self-raising flour, oatmeal, ground ginger, cinnamon, and a pinch of salt. Stir well to combine.
Step 3: Melt the wet ingredients
In a small saucepan, gently melt the butter, golden syrup, and black treacle over low heat, stirring until the mixture is smooth. Remove from heat and let it cool slightly.
Step 4: Mix the wet and dry ingredients
Make a well in the center of the dry ingredients and pour in the melted butter, syrup, and treacle mixture. Stir until all the dry ingredients are evenly coated.
Step 5: Add the egg and milk
Beat the egg with the milk and stir it into the mixture until well combined. The batter should be thick but pourable.
Step 6: Bake the parkin
Pour the mixture into the prepared cake tin, spreading it out evenly. Bake in the preheated oven for 1-1¼ hours, or until a skewer inserted into the center comes out clean. The cake should feel firm to the touch.
Step 7: Cool and store
Allow the parkin to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. For the best results, store the parkin in an airtight container for at least 2-3 days before serving to allow the flavors to develop and the cake to become stickier.
