#parkin

Parkin Cake Recipe

Link: https://britishbakingrecipes.co.uk/mary-berry-parkin/

This Mary Berry Parkin recipe is a classic, comforting Yorkshire cake made with oats, treacle (or molasses), and ginger. Parkin is traditionally enjoyed on Bonfire Night but can be a delightful treat at any time of the year. The cake has a rich, sticky texture that improves over time as it sits, making it perfect for baking ahead.

Ingredients Needed to Make Mary Berry Parkin

200g self-raising flour: Provides the base structure for the cake.

100g medium oatmeal or rolled oats: Adds texture and flavor.

1 tbsp ground ginger: Gives the cake its warm, spicy flavor.

1 tsp ground cinnamon: Adds a touch of sweetness and warmth.

100g light brown sugar: Sweetens the cake and enhances its flavor.

50g black treacle (molasses): Adds deep richness and stickiness.

100g golden syrup: Adds sweetness and helps create the sticky texture.

100g unsalted butter: Provides moisture and richness.

1 egg (beaten): Helps bind the ingredients together.

4 tbsp milk: Loosens the batter and helps the cake stay moist.

Equipment Needed

Mixing bowls: These are used to combine the dry and wet ingredients.

Saucepan: For melting the butter, syrup, and treacle.

Wooden spoon or spatula: For mixing the ingredients.

8-inch square cake tin: For baking the parkin.

Baking paper: To line the tin and prevent sticking.

Instructions to Make Mary Berry Parkin

Step 1: Preheat the oven

Preheat your oven to 150°C (130°C fan) and grease and line an 8-inch square cake tin with baking paper.

Step 2: Combine the dry ingredients

In a large mixing bowl, sift together the self-raising flour, oatmeal (or oats), ground ginger, cinnamon, and brown sugar. Stir well to combine.

Step 3: Melt the wet ingredients

In a small saucepan, gently melt the butter, black treacle, and golden syrup over low heat, stirring until the mixture is smooth. Remove from heat and let it cool slightly.

Step 4: Mix the wet and dry ingredients

Make a well in the center of the dry ingredients and pour in the melted butter, treacle, and syrup mixture. Stir until all the dry ingredients are evenly coated.

Step 5: Add the egg and milk

Beat the egg with the milk and stir it into the mixture until well combined. The batter should be thick but pourable.

Step 6: Bake the parkin

Pour the batter into the prepared tin, spreading it evenly. Bake in the preheated oven for 1-1¼ hours, or until a skewer inserted into the center comes out clean. The cake should be firm to the touch.

Step 7: Cool and store

Allow the parkin to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. For best results, store the parkin in an airtight container for at least 2-3 days before serving to allow the flavors to develop and the cake to become stickier.

ALSO:

Store in an airtight container: Parkin can be stored in an airtight container at room temperature for up to 1 week.

Let it mature: For the best flavor and texture, let the parkin sit for 2-3 days before serving.

You can Add nuts: Fold in a handful of chopped nuts, like walnuts or almonds, for added texture and nutrition.

If you want to you can, Reduce sugar: You can slightly reduce the amount of brown sugar to make the cake less sweet without losing too much flavor.

Have you tried ginger parkin cake? Made with treacle and porridge oats, this spicy slice is traditionally eaten on Bonfire Night – and will definitely warm you up on a chilly evening. At Slimming World, we have slimming-friendly versions of more than 350 cakes, bakes, pudding and desserts – so you can still enjoy your favourite autumn treats while getting the great weight loss you want. Come…