Ginger Parkin (Sticky Oat and Treacle Cake)
Why this recipe works
- Traditional sticky texture: Wrapping and resting the cooled cake allows the oats, treacle and syrup to settle into the dense, sticky crumb parkin is known for.
- Deep, rounded sweetness: Treacle brings dark bitterness, golden syrup adds mellow sweetness, and brown sugar gives the cake a warm caramel note.
- Simple melt-and-stir method: The batter comes together without creaming or folding, making it a straightforward bake with a reliable, even texture.
Get the most out of this recipe
Timing notes
- Rest before slicing: Parkin needs at least 24 hours wrapped at room temperature so the crumb becomes properly sticky rather than freshly cakey.
- Even better after two days: For the richest texture, leave it for 48 hours before cutting; the ginger and treacle flavours become more rounded.
Authenticity notes
- Yorkshire-style bake: This version follows the recognisable Yorkshire style, using oats, treacle and ginger for a dark, moist cake with a slightly coarse crumb.
- Serve with tea: A strong cup of tea is the classic match, balancing the treacly sweetness and warming spice.
Ingredient notes
- Use both treacle and golden syrup: Treacle gives depth and a slightly bitter edge, while golden syrup keeps the sweetness smoother and more rounded.
- Rolled oats matter: Rolled oats give parkin its characteristic chew and rustic crumb; finer oats will make the texture softer and less defined.
Common mistakes
- Do not remove it too early: The skewer should come out with sticky crumbs, not wet batter; parkin should be moist but still fully set.
- Watch the top near the end: If the surface darkens too quickly, move the tin lower in the oven for the final stage of baking.
- Avoid slicing straight away: Freshly baked parkin will not have its full sticky texture; cutting it too soon makes it seem drier and less rich.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Grease and line a 20 cm cake tin.
- Put the butter, light brown sugar, treacle and golden syrup in a saucepan over low heat. Warm gently, stirring, until the butter has melted and the mixture is smooth, then take off the heat.
- Warm the milk until just hot to the touch, then whisk in the bicarbonate of soda. It will foam slightly.
- In a mixing bowl, whisk together the rolled oats, plain flour and ground ginger. Pour in the warm treacle mixture and stir until evenly combined.
- Whisk in the milk mixture to make a loose batter. Scrape into the prepared tin and level the top.
- Bake for 45 to 55 minutes, until the cake is set and a skewer comes out with a few sticky crumbs. Cool in the tin for 15 minutes, then turn out to cool completely.
- Wrap the cooled parkin and leave at room temperature for at least 24 hours before slicing, so it becomes stickier and richer. Slice and serve with tea.
Recipe notes
Tips
- For the best sticky texture, rest the parkin for 48 hours before slicing.
- If the top is browning too quickly, move the tin to a lower shelf for the final 10 minutes of baking.
Substitutions
- Replace whole milk with oat drink for a dairy-free version, keeping the same amount.
- Replace light brown sugar with dark-brown-sugar for a deeper, more treacly flavour.
Storage
- Refrigerate up to 7 days
- Store wrapped airtight at room temperature for up to 5 days, or in the fridge for up to 7 days. For longer storage, freeze slices well wrapped for up to 2 months; defrost at room temperature and warm briefly if you like.
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Recipe overview
- Servings: 10 servings
- Total time: 2h 45min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Gluten Milk Wheat
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