British · Dessert
Parkin Cake
A traditional Yorkshire ginger cake made with oatmeal, treacle, and golden syrup for a sticky, moist texture. This bonfire night favorite improves with age, becoming stickier and more flavorful when stored for several days.
The Method
Instructions
First things first, let's get your oven warmed up to 160C if you're using a conventional oven, or 140C if you've got a fan oven. For those of you using gas, that's about gas mark 3 . While the oven is coming to temperature, grab a deep 22cm (or 9 inch) square cake tin. Give it a good grease all over with butter or a bit of oil so nothing sticks, and then line it nicely with baking parchment. This will make sure the cake slips out easily once it's baked. Now, take a fork and beat your egg together with the milk until it's well combined and a bit frothy , no need for a whisk, the fork does the job perfectly here.
Next up, we're going to gently melt the wet ingredients that give the cake its rich, sticky magic. In a large pan, add your golden syrup, black treacle, brown sugar, and butter. Put the pan on a low heat and stir it slowly until everything has melted down and the sugar has fully dissolved. This will create a luscious, dark syrup base that smells incredible. Be patient and keep the heat low so nothing burns. Once melted and smooth, take the pan off the heat to cool slightly , you don't want your eggs getting cooked in the next step.
Now, in a separate bowl, mix together your dry ingredients: the oatmeal, self raising flour, and ground ginger. Stir them around so they are evenly combined and that lovely ginger aroma begins to fill the air. Pour the dry mixture into the warm syrupy pan and stir well to coat all the oats and flour with that sticky mixture. Once everything is evenly mixed, slowly pour in your beaten egg and milk mixture, stirring gently but thoroughly until you have a thick, well combined batter. It will be dense and hearty , exactly what makes this cake so comforting!
Carefully pour your cake batter into the prepared tin, using a spatula to scrape out every bit, and gently smooth the top with the back of a spoon or spatula. Pop the tin into your preheated oven and bake for between 50 minutes and 1 hour . You'll know it's ready when the cake feels firm to the touch and the top has developed a slightly crusty, golden brown layer. The smell will be warm and spicy, filling your kitchen with the essence of ginger and caramel. Once baked, allow the cake to cool completely in the tin , this resting time helps it set perfectly.
Here comes the best part: wrap the cooled cake up in some extra baking parchment and then a layer of foil. Let it sit for 3 to 5 days before you dig in if you can manage the wait. This waiting time really works wonders, making the cake softer, stickier, and even more delicious. If you manage to hold off longer, it can keep in the wrap for up to 2 weeks and just keep getting better with age. Trust me, this patience pays off with every sticky, ginger spiced bite!
Next up, we're going to gently melt the wet ingredients that give the cake its rich, sticky magic. In a large pan, add your golden syrup, black treacle, brown sugar, and butter. Put the pan on a low heat and stir it slowly until everything has melted down and the sugar has fully dissolved. This will create a luscious, dark syrup base that smells incredible. Be patient and keep the heat low so nothing burns. Once melted and smooth, take the pan off the heat to cool slightly , you don't want your eggs getting cooked in the next step.
Now, in a separate bowl, mix together your dry ingredients: the oatmeal, self raising flour, and ground ginger. Stir them around so they are evenly combined and that lovely ginger aroma begins to fill the air. Pour the dry mixture into the warm syrupy pan and stir well to coat all the oats and flour with that sticky mixture. Once everything is evenly mixed, slowly pour in your beaten egg and milk mixture, stirring gently but thoroughly until you have a thick, well combined batter. It will be dense and hearty , exactly what makes this cake so comforting!
Carefully pour your cake batter into the prepared tin, using a spatula to scrape out every bit, and gently smooth the top with the back of a spoon or spatula. Pop the tin into your preheated oven and bake for between 50 minutes and 1 hour . You'll know it's ready when the cake feels firm to the touch and the top has developed a slightly crusty, golden brown layer. The smell will be warm and spicy, filling your kitchen with the essence of ginger and caramel. Once baked, allow the cake to cool completely in the tin , this resting time helps it set perfectly.
Here comes the best part: wrap the cooled cake up in some extra baking parchment and then a layer of foil. Let it sit for 3 to 5 days before you dig in if you can manage the wait. This waiting time really works wonders, making the cake softer, stickier, and even more delicious. If you manage to hold off longer, it can keep in the wrap for up to 2 weeks and just keep getting better with age. Trust me, this patience pays off with every sticky, ginger spiced bite!
Pairs Well With
