The Sweetest Parkin Recipe: A Cozy Fall Treat for Everyone

Cozy winter afternoons call for delightful parkin that warms hearts and sparks memories.

Sweet molasses mingles with rich spices in this traditional british treat.

Generations have cherished this classic cake from yorkshire’s kitchen traditions.

Soft, sticky textures promise comfort in every tender crumb.

Nostalgic aromas of ginger and treacle will drift through your home.

Baking becomes a delicious journey connecting past and present.

Dive into this simple recipe and create a slice of edible history that celebrates comfort and warmth.

What to Love About Delia Smith Parkin Recipe

• Boost Traditional Flavor: This classic British treat delivers deep, rich molasses notes that develop beautifully with resting time, creating an authentic taste experience.
• Minimal Prep Technique: Combine ingredients in simple steps with basic mixing and melting, perfect for bakers seeking a straightforward approach to creating a delicious dessert.
• Slow-Bake Comfort: The long, gentle baking process ensures a moist, tender cake with a dense texture that captures the warmth of traditional home baking, ideal for cozy moments.
• Advance Preparation Delight: Allowing the parkin to rest allows flavors to intensify, making it an excellent make-ahead dessert that actually improves with time, simplifying event planning and entertaining.

Ingredients Breakdown for Delia Smith Parkin

• Golden Syrup: A classic British sweetener that adds rich, caramel-like flavor to the parkin.
• Black Treacle: A dark, intense molasses that provides deep, complex sweetness and moisture.
• Butter: Adds richness and helps bind the ingredients together.
• Sugar: Provides additional sweetness and contributes to the cake's texture.

• Oatmeal: Gives the parkin its distinctive dense and hearty texture.
• Plain Flour: Provides structure and helps hold the cake together.
• Ground Ginger: Delivers the signature warm, spicy flavor of traditional parkin.
• Salt: Enhances and balances the overall flavor of the cake.

• Egg, Milk: Help combine all ingredients and create a smooth, cohesive batter that ensures the cake holds its shape and develops a tender crumb.

Step Guide to Making Parkin by Delia Smith

Step 1: Warm Up the Oven

Crank the oven to a cozy 160°C (325°F). Grab a square baking tin and line it with parchment paper, creating a smooth surface for your delicious parkin.

Step 2: Create a Gooey Mixture

• Golden syrup
• Black treacle
• Butter
• Brown sugar

Stir slowly until everything transforms into a rich, glossy liquid.

Step 3: Blend Dry Ingredients

• Rolled oatmeal
• All-purpose flour
• Ground ginger
• Pinch of salt

Whisk these dry ingredients until they’re perfectly blended.

Step 4: Merge Wet and Dry Ingredients

Pour the warm, melted syrup mixture into the dry ingredients. Stir thoroughly until everything is well incorporated. Add in a beaten egg and milk, mixing until you achieve a smooth, consistent batter.

Step 5: Prepare for Baking

Transfer the batter into your prepared tin, spreading it evenly with a spatula. The mixture should look rich and glossy.

Step 6: Bake to Perfection

Slide the tin into the preheated oven. Bake for approximately 1.5 hours. The parkin is ready when it feels springy to the touch and a skewer comes out clean.

Step 7: Cool and Rest

Let the parkin cool in the tin for 30 minutes. Then transfer to a wire rack to cool completely. Here’s the secret: wrap the parkin and let it rest for 12 days. This waiting period allows the flavors to develop and intensify, creating a truly spectacular treat.

Handy Tips for Parkin Success

• Boost Ginger Flavor: Add extra ground ginger or candied ginger pieces for a more intense spicy kick.
• Perfect Moisture Balance: Don't overmix batter to keep the parkin soft and tender.
• Storage Secret: Wrap tightly in parchment paper to maintain moisture and develop rich, deep flavors.
• Make-Ahead Magic: Let parkin rest for 12 days to allow spices to mellow and texture to become wonderfully sticky.
• Gluten-Free Option: Substitute regular flour with gluten-free flour blend and ensure oats are certified gluten-free.

Spice It Up: Parkin Recipe Ideas

• Gluten-Free Parkin: Replace wheat flour with almond flour or gluten-free flour blend, maintaining the same measurements for a celiac-friendly version.
• Vegan Parkin: Substitute butter with coconut oil, use plant-based milk, and replace egg with ground flaxseed mixed with water as a binding agent.
• Spiced Nutmeg Parkin: Add ground nutmeg and cinnamon to enhance the warm, aromatic profile of the traditional ginger cake.
• Low-Sugar Parkin: Use stevia or monk fruit sweetener instead of sugar, reducing overall calorie content while preserving the classic texture.

Pairing Suggestions for Parkin

• Pair with Warm Spiced Tea: Brew a rich, ginger-infused black tea that complements the cake's molasses and spice notes, enhancing the parkin's deep, warming flavors.
• Serve alongside Vanilla Custard: Drizzle a smooth, creamy vanilla custard next to the slice, creating a luxurious contrast to the cake's dense, sticky texture.
• Match with Aged Rum: Pour a small glass of dark, aged rum with caramel undertones that echo the parkin's rich, treacle-based sweetness and complex spice profile.
• Enjoy with Poached Pears: Prepare delicate pears poached in cinnamon and honey, offering a light, fruity accompaniment that balances the cake's intense, robust character.

How to Store Parkin for Freshness

• Store wrapped tightly in plastic wrap or sealed container for up to 5 days in the refrigerator, keeping cake moist and fresh.
• Slice parkin, wrap individually in plastic wrap, then place in freezer bag. Freeze for 2-3 months without losing texture or flavor.
• Keep in airtight container at room temperature for 3-4 days, ensuring cake stays soft and maintains its traditional spicy taste.
• Warm individual slices in microwave for 10-15 seconds or briefly in oven at 150C for 5 minutes to restore original soft texture and enhance ginger warmth.

FAQs About Delia Smith’s Parkin

• What is parkin's origin?

Parkin is a traditional cake from Northern England, particularly Yorkshire, with roots dating back to the 19th century and often associated with Bonfire Night celebrations.

• Why does parkin need to rest for 12 days?

Resting allows the cake to develop a deeper, richer flavor and a softer, more moist texture as the ingredients meld together over time.

• Can I substitute treacle in the recipe?

Golden syrup can be used as an alternative to treacle, though it will slightly change the cake’s traditional flavor profile and dark color.

• Is parkin suitable for vegetarians?

While the basic recipe contains eggs and dairy, it can be easily adapted with plant-based alternatives to make it vegetarian-friendly.

Parkin Recipe

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4.8 from 20 reviews

• Total Time: 1 hour 45 minutes
• Yield: 8 1x

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Description

Hearty Yorkshire parkin celebrates autumn’s warmth with rich molasses and spicy ginger notes. Moist crumbs and deep flavors invite sweet comfort during chilly northern England evenings, drawing you into a delightful traditional treat.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 225 grams (8 ounces) medium oatmeal
• 110 grams (4 ounces) self-raising flour
• 110 grams (4 ounces) unsalted butter

Sweeteners and Syrups:

• 225 grams (8 ounces) golden syrup
• 50 grams (1.75 ounces) black treacle
• 110 grams (4 ounces) dark brown soft sugar

Spices and Additional Ingredients:

• 2 teaspoons ground ginger
• 1 large egg, beaten
• 1 tablespoon milk
• Pinch of salt

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Instructions

1. Grease and line a square baking tin, then warm the oven to 160°C (325F).
2. In a saucepan, slowly dissolve butter, golden syrup, treacle, and sugar over low heat until smoothly combined and glistening.
3. Separately, whisk together oatmeal, flour, ground ginger, and salt in a large mixing bowl, creating a uniform dry mixture.
4. Gradually pour the warm, melted liquid into the dry ingredients, stirring continuously to prevent lumps.
5. Incorporate beaten egg and milk into the batter, mixing until achieving a glossy, consistent texture.
6. Transfer the batter into the prepared tin, spreading evenly with a spatula.
7. Bake in the preheated oven for approximately 1.5 hours, checking periodically for a springy, firm surface.
8. Remove from oven and allow to cool within the tin for 30 minutes, then transfer to a wire rack.
9. Wrap the parkin in parchment paper and store in an airtight container, allowing flavors to develop and deepen for 12 days before serving.

Notes

• Boost ginger’s warmth by adding ground cloves or cinnamon for extra depth of flavor.
• Ensure moisture by checking cake’s center with a skewer; it should come out mostly clean with a few moist crumbs.
• Swap traditional flour with gluten-free alternatives like almond or rice flour for celiac-friendly version.
• Experiment with dark muscovado sugar for richer, deeper caramel undertones in the parkin’s final taste profile.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 296 kcal
• Sugar: 38 g
• Sodium: 120 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0.1 g
• Carbohydrates: 47 g
• Fiber: 3.2 g
• Protein: 4.5 g
• Cholesterol: 35 mg