50 mins

Parkin
Ingredients for Parkin



Currently displaying quantities in US Imperial Measurements
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.
What To Eat Tonight

What should I make him for Father's Day? Why not spoil him with one of our specially chosen Father's Day recipes? Go ahead - make his day!

Many people think that Japanese recipes are complex and need expert tuition. Not necessarily so! Our range of recipes are so easy.

Those wonderful beasts that just scream for something hot and tasty between toasted bread or buns. Once tasted, never forgotten!
Other Baking Recipes

Pain d'épice (Spice Bread) is a Christmas favourite in France. It's very similar to a gingerbread loaf, though there are more spices involved.

This Buttery Biscuit Base recipe is great as a base recipe for all sorts of biscuits

Parkin originated in northern England and is a moist and even sometimes sticky cake traditionally made from oatmeal and molasses.