Parkin Cake is a traditional gingerbread cake from Northern England, known for its rich, spiced flavour and distinctive sticky texture. Itโs especially popular in Lancashire and Yorkshire, where regional variations exist.

Our version is based on Lancashire Parkin, which includes both golden syrup and black treacle and flour is added as a substitute of some of the oats for a smoother, less grainy texture.
The traditional Yorkshire Parkin would typically use only black treacle and more oats. Resulting in a denser biscuity cake.

Enjoyed initially on Guy Fawkes Night (5th November), Bonfire night Parkin Cake is a favourite throughout the colder months, offering warmth and comfort with every bite. It is particularly nice with custard!
For best results, store it for a few days after baking to allow it to develop its signature stickiness!
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We're jumping straight into the recipe for parkin cake, but for the best results, read the tips below to understand the ingredients, equipment, and storage advice.
๐ Step by Step Recipe
Parkin Cake
Equipment
Ingredients
- 150 ml Whole Milk
- 100 g Butter
- 110 g Golden Syrup
- 110 g Black Treacle
- 50 g Dark Brown Sugar
- 225 g Self Raising Flour
- 125 g Oatmeal - stoneground
- 1 tablespoon Ground Ginger
- 1 medium Egg
Instructions
- Preheat the oven to 170โ/ 150โ fan / 325โ/ Gas Mark 3. Gather your ingredients.
- Line the large baking tray with parchment paper for easy removal.
- In a large saucepan add 100 g Butter, 110 g Golden Syrup, 110 g Black Treacle, and 50 g Dark Brown Sugar.
- Heat over a low temperature, stirring together until melted and smooth, do not allow the mixture to boil.
- Once melted, turn the heat off and stir in the cold 150 ml Whole Milk, set aside to cool whilst preparing the remaining ingredients.
- In a large mixing bowl, add 225 g Self Raising Flour 125 g Oatmeal and 1 tablespoon Ground Ginger. Make a hole in the middle.
- Crack and beat the 1 medium Egg into a small bowl or cup before adding to the middle of the flour bowl.
- Now pour in the warm syrup mixture and stir well with the egg, flour and oatmeal.
- It will make a thick oaty mixture
- Pour the parkin cake batter into the lined 20 x 20 baking tin.
- Cook at 170โ/ 150โ fan / 325โ/ Gas Mark 3 for 50 min.
- Once time is up check to see it has cooked through by sticking a skewer in, it should come out clean. Allow to cool in the tin for 10 minutes,
- Then, pull the parchment paper up to remove from tray and continue to cool on a wire rack to finish cooling.
- Optional step for neat squares! Cut away the edges (perfect chance to taste test!)
- Now cut into equal size squares
- For best results once cooked, store the cooled parkin cake (whole or cut into portions) in a air tight container or bag and allow to develop flavours and improve texture for 3-5 days.
- Serve with a cup of tea or as a dessert with custard.
Video
Nutrition
Ingredients in Depth
Golden Syrup and Black Treacle perfectly combine for a deep, sweet, and slightly rich taste. Golden syrup lightens the colour and flavour, compared to the Yorkshire version, which uses only black treacle.
Dark Brown Sugar - Adds extra caramelised notes and enhances the deep, rich taste.
Whole Milk - Adds moisture and helps create a tender texture to the cake.
Butter - Brings richness and depth of flavour.
Egg - Helps bind the ingredients and create a soft, cohesive cake.
Self-Raising Flour - The Lancashire version contains more flour than Yorkshire Parkin, giving a softer texture rather than a grainy one.
Oatmeal (Stoneground)โTo achieve the correct texture in parkin cake, you must use Stoneground Oatmeal, not porridge oats. We used Mornflake Stoneground Oatmeal, which can be found in supermarkets. If you canโt find stoneground oatmeal, you can grind your porridge oats into a finer consistency inside a food processor as an alternative.
Ground Ginger - The signature spice that gives Parkin its warming flavour. Feel free to experiment adding less or more to our taste profile.
Equipment
Using a different tin size will affect the thickness of your parkin cake and may require adjusting the cooking time.
We use a 20x20cm square tin with a loose bottom for easy removal, but parchment paper will help remove if you have not got a loose bottom tin?
See the images here for help making the parchment for the tin perfectly. Lay the paper down flat and use the tin base to cut parchment upto the corners of it.
When the paper is placed in the tin, it is easy to fold into the corners.
Serving Suggestions
- Enjoy parkin cake as it is with a classic cup of tea for a cosy treat.
- Sprinkle with some icing sugar for extra sweetness.
- Turn it into a sticky ginger dessert by serving it warm with custard.
- For a festive twist, pair it with our brandy sauce.
Storage Advice
For the best texture and flavour, store the homemade parkin cake for at least one week before servingโthis allows it to develop its signature sticky texture.
It keeps well for up to two weeks in an airtight container or sealed food bag.
History of Parkin Cake
Parkin has been a staple in Northern England for centuries, mainly where oats were more common than wheat. It evolved from tharf cakes, which were unsweetened and cooked on a griddle after the oat harvest.
As sugar and molasses became widely available in the 17th century, they replaced honey as a sweetener, creating the rich, spiced gingerbread we know today.
Historically, hard gingerbreads were baked for festive occasions and stored until they became moist and sticky. Parkin is traditionally enjoyed on Guy Fawkes Night (5th November) and throughout winter. We also have a bonfire gammon stew, a great bonfire night recipe.
Our version is based on Lancashire Parkin cake, which includes both golden syrup and black treacle and flour is added as a substitute of some of the oats for a smoother, less grainy texture.
The traditional Yorkshire Parkin cake would typically use only black treacle and more oats. Resulting in a denser biscuity cake.
More Northern England Recipes to try
If you love traditional Northern treats, why not try some of our other recipes?
Yorkshire Pudding โ A must-have side dish for any Sunday roast, crispy on the outside and fluffy in the middle.
Corned Beef Hash โ A hearty and comforting dish made with corned beef, potatoes, and onions, we like to add egg too, for a quick and filling meal.
Bakewell Tart - A delicious shortcrust pastry filled with raspberry jam, almond frangipane, and topped with flaked almonds.
Rock Cakes - A simple, crumbly, lightly spiced cake filled with dried fruit, perfect for a quick snack.
Peter says
I received your email for this recipe last week and made this recipe the same day, this brought back so many great child hood memories back for me, the cake was Delicious with a nice warming taste of ginger, not to harsh just right.
Thank you so much for sharing and also leaving it to settle for 5 days was so hard but so worth the wait LOL
Luke and Kay says
Hi Peter,
Thank you so much for your lovely comment! We're so happy to hear that our Parkin cake brought back wonderful childhood memories for you โ that's exactly what makes baking so special! ๐ The balance of ginger and that deep, rich flavour really does get better with time, so well done for holding out for the full five days โ we know how hard that is! ๐
Thanks again for trying our recipe and for your kind words. Happy baking!
Best wishes,
Kay & Luke