Mary Berry Parkin Recipe

This Mary Berry Parkin recipe is a classic, comforting Yorkshire cake made with oats, treacle, and ginger. Parkin is traditionally enjoyed on Bonfire Night but can be a delightful treat at any time of the year. The cake has a rich, sticky texture that improves over time as it sits, making it perfect for baking ahead.

Mary Berry Parkin

Mary Berry’s parkin is a traditional Yorkshire gingerbread made with oats, treacle (molasses), golden syrup, and ground ginger. It has a sticky, chewy texture and a warm, spiced flavor. Unlike other cakes, parkin gets better with age, as its texture softens and becomes more moist over time. This cake is perfect for chilly days or paired with a cup of tea.

Other Popular Recipes

• Mary Berry Pumpkin Soup
• Mary Berry Lamb Shanks
• Nigella Boiled Orange Cake

Why You Should Try This Recipe

• Classic flavor: The combination of oats, treacle, and ginger gives the cake a warm, nostalgic flavor.
• Gets better with age: Parkin becomes stickier and more delicious as it sits.
• Easy to make: Simple ingredients and straightforward instructions.
• Perfect for sharing: Great for gatherings, Bonfire Night, or simply as a treat with tea.
• Freezer-friendly: You can make it ahead and freeze it for later.

Ingredients Needed to Make Mary Berry Parkin

• 200g self-raising flour: Provides the base structure for the cake.
• 100g medium oatmeal or rolled oats: Adds texture and flavor.
• 1 tbsp ground ginger: Gives the cake its warm, spicy flavor.
• 1 tsp ground cinnamon: Adds a touch of sweetness and warmth.
• 100g light brown sugar: Sweetens the cake and enhances its flavor.
• 50g black treacle (molasses): Adds deep richness and stickiness.
• 100g golden syrup: Adds sweetness and helps create the sticky texture.
• 100g unsalted butter: Provides moisture and richness.
• 1 egg (beaten): Helps bind the ingredients together.
• 4 tbsp milk: Loosens the batter and helps the cake stay moist.

Equipment Needed

• Mixing bowls: These are used to combine the dry and wet ingredients.
• Saucepan: For melting the butter, syrup, and treacle.
• Wooden spoon or spatula: For mixing the ingredients.
• 8-inch square cake tin: For baking the parkin.
• Baking paper: To line the tin and prevent sticking.

Instructions to Make Mary Berry Parkin

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 (or oats), ground ginger, cinnamon, and brown sugar. Stir well to combine.

Step 3: Melt the wet ingredients

In a small saucepan, gently melt the butter, black treacle, and golden syrup 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, treacle, and syrup 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 batter into the prepared tin, spreading it evenly. Bake in the preheated oven for 1-1¼ hours, or until a skewer inserted into the center comes out clean. The cake should be 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 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 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.
• Tea or coffee: Parkin pairs perfectly with a hot cup of tea or coffee.
• Ice cream: Vanilla ice cream adds a creamy contrast to the spiced cake.
• Fresh fruit: Serve with poached pears or baked apples for a fruity twist.

Expert Tips for Making the Best Mary Berry Parkin

• Let it sit: Parkin improves with age. Allow it to sit in an airtight container for a few days to develop its sticky texture and deep flavor.
• Use medium oatmeal: If you can’t find medium oatmeal, you can use rolled oats, but the texture will be slightly different.
• Don’t overbake: Check the cake after 1 hour to ensure it doesn’t overcook, as this can make it dry.
• Warm the syrup gently: When melting the treacle and golden syrup, do so on low heat to avoid burning.
• Add extra spices: You can increase the amount of ginger or add a pinch of nutmeg for extra warmth.

Easy Variations of Mary Berry Parkin

• Spicy parkin: Add a pinch of ground cloves or nutmeg for an extra spicy kick.
• 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 and oats to make the recipe suitable for gluten-free diets.

Best Practices to Store Mary Berry 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 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 Parkin Healthier?

• Reduce sugar: You can slightly reduce the amount of brown sugar 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: 280 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 10g
• Saturated Fat: 6g
• Sugar: 25g

FAQs

How long should I store parkin before eating?

Parkin is best stored for 2-3 days before eating. This allows the cake to develop its signature sticky texture and deeper flavor. Store it in an airtight container at room temperature to achieve the best results.

Can I freeze Mary Berry parkin?

Yes, you can freeze Mary Berry parkin. Wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

What can I use instead of black treacle in parkin?

If you don’t have a black treacle, you can substitute it with molasses or dark corn syrup. These alternatives will still give the parkin a rich, deep flavor, although the taste may be slightly different.

How do I keep parkin moist?

To keep parkin moist, store it in an airtight container at room temperature. The cake will naturally become more moist and sticky over time, especially if left for a few days before eating. Avoid refrigerating it, as this can dry out the cake.

Final Words

This Mary Berry Parkin recipe is a delightful traditional cake that’s perfect for cozy afternoons and gatherings. Its warm, spiced flavor and sticky texture make it an irresistible treat.

More By British Baking Recipes

• Mary Berry Tarragon Chicken
• Hairy Bikers Gingerbread
• Hairy Bikers Parkin
• Mary Berry Boiled Orange Cake

Print