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–+ servings
Two slices of Sticky Parkin Cake
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5 from 2 votes

Parkin Cake

This rich, spiced ginger cake is a classic Northern English treat! Made with golden syrup, black treacle, and stoneground oatmeal, it has the perfect sticky texture. Best enjoyed after resting for a few days, making it the perfect Bonfire Night or autumn bake.
Our Parkin Cake recipe is based on our preference of Lancashire Parkin, which uses both golden syrup and black treacle and has flour added to soften the oaty texture.
For best results, once cooked, store the parkin cake (whole or cut into portions) in an airtight container or sealed bag allowing the flavours and texture to improve for 3-5 days.
Prep Time10 minutes
Active Time50 minutes
Total Time1 hour
Course: Afters, Cake, Celebration Meal, Dessert, Snack
Cuisine: British
Keyword: bonfire night parkin cake, easy parkin cake, ginger cake for bonfire night, homemade parkin cake, lancashire Parkin Cake, Northern England Cake Recipe, oatmeal ginger cake, Sticky gingerbread cake, traditional parkin cake
Yield: 9
Calories: 295kcal
Author: Luke and Kay - Flawless Food

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 170℃/ 150℃ fan / 325℉/ Gas Mark 3. Gather your ingredients.
    Cubed butter,ground ginger, one egg, self raising flour, ground oatmeal, golden syrup, black treacle, whole milk and dark brown sugar laid out on a table
  • Line the large baking tray with parchment paper for easy removal.
    Lining out a baking tin with parchment paper
  • In a large saucepan add 100 g Butter, 110 g Golden Syrup, 110 g Black Treacle, and 50 g Dark Brown Sugar.
    Golden syrup, black treacle, dark brown sugar and cubes of butter in a large saucepan
  • Heat over a low temperature, stirring together until melted and smooth, do not allow the mixture to boil.
    Butter melting in with the syrup and black treacle in a saucepan
  • Once melted, turn the heat off and stir in the cold 150 ml Whole Milk, set aside to cool whilst preparing the remaining ingredients.
    Pouring milk into the syrup mixture in a large saucepan
  • In a large mixing bowl, add 225 g Self Raising Flour 125 g Oatmeal and 1 tbsp Ground Ginger. Make a hole in the middle.
    Self raising flour, ground oatmeal and ground ginger in a large glass mixing bowl
  • Crack and beat the 1 medium Egg into a small bowl or cup before adding to the middle of the flour bowl.
    Self raising flour and ground oat meal mixed together and whisked egg being poured on top
  • Now pour in the warm syrup mixture and stir well with the egg, flour and oatmeal.
    Black treacle , syrup and butter melted being poured on top of the parkin cake mix in a glass bowl
  • It will make a thick oaty mixture
    Mixing together the parkin cake mixture
  • Pour the parkin cake batter into the lined 20 x 20 baking tin.
    Pouring the Parkin cake mix into a lined baking tin
  • Cook at 170℃/ 150℃ fan / 325℉/ Gas Mark 3 for 50 min.
    Parkin cake going into the oven to cook
  • 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,
    Cooked Parkin cake with a skewer going inside to see if its cooked all the through
  • Then, pull the parchment paper up to remove from tray and continue to cool on a wire rack to finish cooling.
    Traditional Parkin Cake cooked coming out of the oven
  • Optional step for neat squares! Cut away the edges (perfect chance to taste test!)
    A parkin cake with sides been cut away with a knife on the side
  • Now cut into equal size squares
    Lancashire Parkin Cake cut into 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.
    Storing Parkin cake slices into an airtight sealed bag
  • Serve with a cup of tea or as a dessert with custard.
    A slice of Parkin cake in a bowl with custard being poured over the top

Video

Nutrition

Calories: 295kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 88mg | Potassium: 268mg | Fiber: 1g | Sugar: 24g | Vitamin A: 333IU | Vitamin C: 0.004mg | Calcium: 98mg | Iron: 2mg