READY IN
1 hr
50 mins
50 mins

Parkin
Preparation Time: 20 Minutes
Cooking Time: 1 Hour 30 Minutes
Ingredients for Parkin
If you are not familiar with any ingredients, please check our International Cooking Terms page.



Currently displaying quantities in US Imperial Measurements
makes 16 good-size pieces:
8 oz
butter
4 oz
Demerara (turbinado) sugar
2 oz
black treacle/molasses
7 oz
self-raising flour (self rising flour)
7 oz
golden syrup (corn syrup)
5 oz
medium oatmeal
1 teaspoon
baking powder
4 teaspoons
ground ginger
2 teaspoons
ground nutmeg
1 teaspoon
mixed spice
2 large
eggs
2 tablespoons
milk
How to Cook Parkin
- In a large heavy-based saucepan over a gentle heat, melt together the butter, sugar, treacle and golden syrup. Do not allow the mixture to boil, you just need to melt them to combine them.
- In a large mixing bowl stir together all the dry ingredients (oatmeal, baking powder, ginger, nutmeg and mixed spice). Gradually stir in the melted butter mixture and mix thoroughly to coat all the dry ingredients.
- Slowly beat in the eggs a few tablespoons at a time, then add the milk and again stir well.
- Grease an 8" x 8" (20cm x 20cm) square cake tin and pour in the mixture. Cook in a preheated cool oven (Mk 1 - 275ºF - 140ºC) for 1½ hours until firm and set and a dark golden brown.
- Remove the parkin from the oven and leave to cool in the tin. Parkin is better for a little "ageing" so, once cool, cut into squares about 2" (5cm) across and store it in an airtight container for a minimum of 3 days (if you can resist the temptation to eat it). You can comfortably leave it up to a week before eating as the flavours really develop and the mixture softens, becoming moist and sticky. The Parkin will keep up to two weeks in an airtight container.

If you stick strictly to the recipe, there is more than enough liquid. Any more and the mixture will become too sloppy. The oatmeal must be medium or medium to fine, never above medium since this will create a cake that is too dry.
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