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Mary Berry Parkin Recipe

Mary Berry Parkin
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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.

Ingredients

Scale

  • 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.

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 (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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-parkin/