Best 4 Perfect Parkin Recipes
Parkin is a traditional British cake that is typically enjoyed around Bonfire Night. It is a sticky, treacle-based cake that is packed with a variety of spices and oatmeal. Parkin can be made with or without yeast, and it can be baked in a loaf pan or a round cake tin. No matter how you choose to make it, parkin is sure to be a hit with your family and friends. Whether you are looking for a classic parkin recipe or a more modern twist on this traditional treat, you are sure to find the perfect recipe in this guide.
Let's cook with our recipes!
PARKIN
Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h15m
Yield Makes 16 squares
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
- Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
- Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can - it'll become softer and stickier the longer you leave it, up to two weeks.
Nutrition Facts : Calories 248 calories, Fat 11.4 grams fat, SaturatedFat 6.7 grams saturated fat, Carbohydrate 33.3 grams carbohydrates, Sugar 18.5 grams sugar, Fiber 0.9 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
YORKSHIRE PARKIN
A traditional cake from Yorkshire, best eaten at Bonfire night. It has a moist texture and spicy flavour, lip smacking good!
Provided by eleanorormsby
Time 1h40m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.
- In a pan, over a gentle heat, melt the butter, sugar, treacle and golden syrup. Don't allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
- In a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the beaten eggs and milk and combine together.
- Pour into your baking tin. Bake for 1 1/2 hours, however keep an eye on it as parkin can easily become dry and over baked.
- Remove from the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
- Store the parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.
PERFECT PARKIN
A British treat made of oats and molasses matures for several days for a delicious, gooey texture.
Provided by geneviever
Categories English Recipes
Time P1DT3h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch square baking pan and line with parchment paper.
- Stir together butter, sugar, 1/2 cup plus 1 tablespoon golden syrup, and molasses in a saucepan and cook over low heat, stirring constantly, until butter is melted and mixture is smooth, 4 to 5 minutes. Remove from heat and let mixture cool 5 minutes.
- Whisk flour, baking soda, and oats together in a large bowl. Stir in butter mixture. Add egg, then milk, and stir until well combined. Pour batter into prepared pan and spread evenly.
- Bake until a toothpick inserted into center comes out clean, about 1 hour 20 minutes. Remove from oven and let cool completely in pan, about 1 1/2 hours.
- Cover pan tightly with foil or plastic wrap, without letting it touch surface of cake, and let stand at room temperature for at least 1 day and up to 5. Cut into squares and serve.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 35.4 g, Cholesterol 27.6 mg, Fat 6.8 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 4 g, Sodium 249 mg, Sugar 16.2 g
PERFECT PARKIN
A British treat made of oats and molasses matures for several days for a delicious, gooey texture.
Provided by geneviever
Categories English Recipes
Time P1DT3h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch square baking pan and line with parchment paper.
- Stir together butter, sugar, 1/2 cup plus 1 tablespoon golden syrup, and molasses in a saucepan and cook over low heat, stirring constantly, until butter is melted and mixture is smooth, 4 to 5 minutes. Remove from heat and let mixture cool 5 minutes.
- Whisk flour, baking soda, and oats together in a large bowl. Stir in butter mixture. Add egg, then milk, and stir until well combined. Pour batter into prepared pan and spread evenly.
- Bake until a toothpick inserted into center comes out clean, about 1 hour 20 minutes. Remove from oven and let cool completely in pan, about 1 1/2 hours.
- Cover pan tightly with foil or plastic wrap, without letting it touch surface of cake, and let stand at room temperature for at least 1 day and up to 5. Cut into squares and serve.
Nutrition Facts : Calories 207.8 calories, Carbohydrate 35.4 g, Cholesterol 27.6 mg, Fat 6.8 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 4 g, Sodium 249 mg, Sugar 16.2 g
Tips
- Use good quality ingredients: This will make all the difference to the final flavour of your parkin. Use dark treacle, golden syrup and fresh ginger for the best results.
- Don't overmix the batter: Overmixing will make the parkin tough. Mix the ingredients together until they are just combined, then stop.
- Bake the parkin in a slow oven: This will help to prevent it from drying out. Bake the parkin at 140°C (120°C fan/gas 1) for 1-1½ hours, or until a skewer inserted into the centre comes out clean.
- Leave the parkin to cool completely before cutting it: This will help to prevent it from crumbling. Leave the parkin to cool in the tin for at least 30 minutes before turning it out onto a wire rack to cool completely.
- Enjoy the parkin warm or cold: Parkin is delicious served warm or cold. If you're serving it warm, heat it gently in the microwave or oven. If you're serving it cold, slice it and spread it with butter.
Conclusion
Parkin is a delicious and traditional British cake that is perfect for Bonfire Night or any other occasion. With its sticky, treacle-based flavour and crunchy oats, parkin is a cake that everyone will enjoy. So why not give it a try?
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