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.