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Parkin
A sticky, dark oat and ginger cake from Yorkshire — improves greatly with keeping. Wrapping and resting the baked parkin for three to five days before cutting lets it turn properly sticky and moist, rather than eating it dry straight from the oven.
Total time
65 min
Prep
15 min
Cook
50 min
Difficulty
easy
Cuisine
British
vegetarian
Ingredients
200gplain flour
200grolled oats
2 tspground ginger
1 tspmixed spice
1 tspbicarbonate of soda
100gbutter
200ggolden syrup
100gblack treacle
100gbrown sugar
150mlwhole milk
1egg
Instructions
1
Melt butter, golden syrup, treacle and sugar. Cool.
2
Beat in milk and egg.
3
Mix flour, oats, ginger, spice and bicarb. Stir into liquid.
4
Pour into a lined 20cm square tin.
5
Bake at 160°C for 45-50 minutes. Wrap and rest 3-5 days before cutting.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
851
Protein
16.9g
Fat
26.7g
Carbs
138.1g
Fiber
6.8g
Sodium
408mg
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