🇬🇧 United Kingdom · Dessert
Parkin (Yorkshire Gingerbread)
By eatmundo · July 5, 2026
A traditional spiced gingerbread cake from Yorkshire, Parkin is renowned for its moist, dense texture and deep, warming flavour of ginger and treacle. Made with oats, it's a comforting bake that famously improves with age, becoming stickier and more delicious a few days after baking.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 140°C (275°F) fan/gas mark 1. Grease and line a 20x20cm square baking tin with baking parchment, ensuring the parchment comes up the sides to prevent sticking.
- 2
In a large saucepan, gently melt 150g of unsalted butter, 200g of golden syrup, and 50g of black treacle over low heat. Stir occasionally until everything is combined and smooth, then remove from the heat and let it cool slightly for about 5 minutes.
- 3
In a large mixing bowl, combine 100g of self-raising flour, 200g of medium oatmeal, 2 teaspoons of ground ginger, 1 teaspoon of bicarbonate of soda, and a pinch of salt. Whisk briefly to ensure everything is well distributed.
- 4
Once the syrup mixture has cooled for a few minutes, whisk in 1 large egg and 50ml of milk until fully incorporated. This ensures a smooth and cohesive batter.
- 5
Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine and will disappear during baking.
- 6
Pour the batter evenly into your prepared baking tin, smoothing the top with the back of the spoon. Tap the tin gently on the counter a couple of times to release any large air bubbles.
- 7
Bake for 1 hour to 1 hour and 15 minutes, or until the parkin is firm to the touch and a skewer inserted into the centre comes out clean. The top should be a deep golden brown. Let it cool completely in the tin before turning out and slicing. For the best flavour and stickiness, wrap it tightly and store for 2-3 days before serving, allowing the flavours to deepen.
Frequently Asked Questions
What type of oats should I use for traditional Parkin, and why?+
For authentic Parkin, use medium oatmeal, not instant or rolled oats. This provides the characteristic coarse, slightly chewy texture without making it too heavy.
What is the ideal baking temperature and duration for Parkin, and how do I know it's cooked through?+
Bake Parkin at a moderate temperature, around 150-160°C (300-325°F), for 1 to 1.5 hours. It's done when a skewer inserted into the center comes out clean, and the top is golden brown and springy.
Can I substitute golden syrup in Parkin, and how will it affect the final product?+
While golden syrup is traditional, you can substitute with dark treacle or molasses for a deeper, more robust flavor and darker color. However, be aware that molasses is less sweet and has a stronger, slightly bitter note.
What is a common mistake when making Parkin, and how can it be avoided?+
A common mistake is eating Parkin immediately after baking. For the best flavor and signature sticky, moist texture, Parkin should be wrapped and allowed to "mature" for at least 2-3 days before serving.
Mundo Match
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