Mary Berry Parkin Recipe

This incredibly sticky and dense Mary Berry Parkin is made with medium oatmeal, black treacle, and warming ginger, ready for the oven in just 15 minutes. The most rewarding moment comes when you pull the dark, golden loaf from the oven, filling the kitchen with the scent of caramelised spices. I find this traditional Yorkshire ginger cake is the ultimate comfort food for cold autumn evenings.

Why This Classic Works

I used to make the mistake of eating parkin straight from the oven, wondering why it was a bit dry and crumbly. I quickly learned that the secret to this traditional recipe is patience; the treacle and oatmeal need time to meld together, transforming the texture from cake-like to distinctively chewy and sticky over a few days.

Mary Berry’s version balances the harshness of black treacle with golden syrup and soft brown sugar, creating a depth of flavour that isn’t too bitter. Unlike lighter ginger sponges, this uses medium oatmeal to give it that authentic, hearty crumb that defines a proper Northern parkin.

Mary Berry Parkin Ingredients

• 200g butter, plus extra for greasing
• 100g golden syrup
• 100g black treacle
• 150g soft brown sugar (muscovado is best)
• 200g medium oatmeal (not porridge oats)
• 200g self-raising flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 large eggs, beaten
• 4 tbsp milk

How To Make Mary Berry Parkin

1. Prep the Tin: Preheat your oven to 140°C (fan 120°C / Gas Mark 1). Grease a deep 20cm (8in) square cake tin and line it with non-stick baking parchment.
2. Melt the Wet Mix: Place the butter, golden syrup, black treacle, and brown sugar into a large saucepan. Heat gently over a low flame until the butter has melted and the sugar has dissolved. Do not let it boil. Remove from the heat and let it cool slightly.
3. Mix Dry Ingredients: In a large mixing bowl, combine the medium oatmeal, self-raising flour, ground ginger, cinnamon, and nutmeg. Stir well to distribute the spices.
4. Combine: Pour the warm melted syrup mixture into the dry ingredients. Mix thoroughly with a wooden spoon until everything is well combined.
5. Add Liquids: Beat the eggs and milk together in a small jug, then pour this into the batter. Stir until you have a smooth, glossy mixture.
6. Bake: Pour the batter into your prepared tin and level the surface. Bake for 1 hour 30 minutes to 1 hour 45 minutes. The cake should feel firm in the centre and be a rich dark brown.
7. Cool: Allow the parkin to cool in the tin for 20 minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

• Wait before eating: Parkin is famous for getting better with age. If you eat it on day one, it may be dry. Store it for 3 to 5 days to allow the oatmeal to soften and the treacle to become sticky.
• Use the right oats: Ensure you buy ‘medium oatmeal’ rather than rolled porridge oats. Porridge oats are too coarse and won’t absorb the treacle properly, altering the authentic texture.
• Gentle melting: When melting the sugars and butter, keep the heat low. If you boil the treacle, it can turn bitter and make the final cake tough.
• Check your tin: This is a slow bake at a low temperature. If you use a shallow tray instead of a deep square tin, check it after 1 hour as it will cook faster.

What To Serve With Parkin

In Yorkshire, this is traditionally served plain with a mug of strong tea, making it perfect for a mid-afternoon treat. For a comforting dessert, warm a slice slightly and serve it with thick hot custard or a dollop of clotted cream to cut through the rich spice.

How To Store

Wrap the cold parkin in greaseproof paper and store it in an airtight tin. It will keep for up to two weeks, becoming stickier and more flavourful as time passes. You can also freeze the wrapped cake for up to three months.

FAQs

Can I use plain flour instead of self-raising?
Yes, but you must add baking powder. Use 200g plain flour mixed with 2 teaspoons of baking powder to ensure the cake rises correctly.

Why is my parkin hard?
Parkin is often hard immediately after baking. It needs to ‘mature’ in a tin for a few days to soften up. Overbaking can also cause hardness, so keep an eye on the oven time.

Can I use porridge oats?
It is not recommended. Porridge oats are rolled and flat, whereas medium oatmeal is ground. Using porridge oats will result in a texture more like a flapjack than a cake.

What is black treacle?
Black treacle is a dark, bitter syrup similar to molasses. If you cannot find it, dark molasses is the closest substitute, though the flavour profile is slightly different.

Nutrition

• Calories: 260 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrate: 35g
• Protein: 3g

Try More Recipes:

• Mary Berry Chicken Lasagne Recipe
• Mary Berry Smoked Chicken Salad with Walnuts Recipe
• Mary Berry Brandied Chicken Liver Pâté Recipe