Mary Berry Parkin Recipe

This Mary Berry Parkin Recipe is a sticky and warming recipe, which features medium oatmeal and black treacle. It’s the ultimate Bonfire Night treat, ready in about 1 hour and 45 minutes (but best eaten after a week!).

Mary Berry Parkin Recipe Ingredients

• 225g (8 oz) butter, plus extra for greasing
• 110g (4 oz) dark muscovado sugar
• 50g (2 oz) black treacle
• 200g (7 oz) golden syrup
• 225g (8 oz) medium oatmeal
• 110g (4 oz) self-raising flour
• 2 teaspoons ground ginger
• 1 teaspoon ground mixed spice
• 2 large eggs, beaten
• 1 tablespoon milk

How To Make Mary Berry Parkin Recipe

1. Preheat and Prep: Preheat the oven to 140°C (120°C fan/275°F/Gas 1). Grease a 20cm (8 inch) deep square cake tin and line the base and sides with baking parchment. Parkin needs a slow, low bake, so ensure the oven isn’t too hot.
2. Melt the Sugars: In a large saucepan, gently melt the butter, dark muscovado sugar, black treacle, and golden syrup over a low heat. Do not let it boil; just heat it until the sugar has dissolved and the butter is liquid. Remove from the heat and let it cool slightly.
3. Mix Dry Ingredients: In a large mixing bowl, combine the medium oatmeal, self-raising flour, ground ginger, and mixed spice. Stir well to distribute the spices.
4. Combine: Pour the warm melted butter and syrup mixture into the dry ingredients. Stir well until thoroughly combined.
5. Add Eggs and Milk: Beat the eggs with the tablespoon of milk. Pour this into the batter and mix until you have a smooth, consistent mixture. It will be quite liquid.
6. Bake: Pour the mixture into the prepared cake tin. Bake in the center of the preheated oven for about 1 ½ hours.
7. Check for Doneness: The cake should be firm in the center and a rich dark brown. It won’t spring back quite like a sponge because of the oatmeal, but a skewer inserted into the center should come out clean.
8. Cool: Leave the Parkin in the tin to cool completely for about 30 minutes before turning it out. Peel off the parchment paper.

Recipe Tips

• The Waiting Game: This is the most important tip for Parkin. While you can eat it immediately, it will be dry. Parkin needs to “mature.” Wrap it in greaseproof paper and foil and store it in an airtight tin for 3 to 5 days before eating. The treacle and oatmeal react over time to become sticky, moist, and soft.
• Oatmeal Texture: Ensure you use “medium oatmeal,” not “rolled oats” (porridge oats). Rolled oats will give a flapjack texture, whereas oatmeal gives the dense, ginger-cake texture unique to Parkin.
• Treacle Handling: To measure black treacle and golden syrup easily, grease your spoon or measuring cup with a little oil first. The sticky syrup will slide right off.
• Oven Temperature: If your Parkin sinks in the middle, the oven was likely too hot, or it was taken out too early. This cake is dense and needs that long, slow bake to set the structure.

What To Serve With Mary Berry Parkin Recipe

Parkin is traditionally eaten on its own as a hand-held cake, but it can be dressed up.

• Hot Custard: A classic pairing for a warm dessert.
• Apple Compote: The acidity of stewed apples cuts through the rich treacle.
• Tea: A strong mug of Yorkshire tea is the traditional accompaniment.
• Salted Caramel: A drizzle adds a modern twist.

How To Store Mary Berry Parkin Recipe

• Room Temperature: Store in an airtight tin or container. As mentioned, it gets better with age and will keep for up to 2 weeks comfortably.
• Refrigerate: There is no need to refrigerate Parkin; the high sugar content preserves it well at room temperature.
• Freeze: You can freeze Parkin wrapped tightly in cling film and foil for up to 3 months. Thaw at room temperature.

Mary Berry Parkin Recipe Nutrition Facts

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 200mg
• Total Carbohydrates: 50g
• Dietary Fiber: 3g
• Sugar: 30g
• Protein: 5g

Nutrition information is estimated per square (based on 16 squares).

FAQs

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• Delia Smith No Bake Lemon Cheesecake Recipe
• Delia Smith Lemon Drizzle Cake Recipe
• Delia Smith Lemon Curd Cake Recipe