If you’re after something sticky, spiced, and properly comforting, you’re in the right place.
Bero Parkin hits that nostalgic sweet spot — golden syrup, dark treacle, fiery ginger, and a hearty oat texture that tastes like it’s been passed down through generations.
This isn’t your average ginger cake. It’s deeper, chewier, a little darker around the edges — and that’s exactly the point. You bake it, you wait (if you can), and then you cut into something that tastes like autumn, bonfires, and proper Yorkshire comfort.
It’s the kind of bake that doesn’t rush.
Perfect for making on a Sunday when the kettle’s always on, the oven’s ticking away in the background, and the whole house smells like spice and sugar.
It keeps brilliantly, actually improves with age, and you don’t need anything fancy to make it. Just a big bowl, a low oven, and a bit of patience.
Why You’ll Love It
- Deep treacle and ginger flavour that only gets better with time
- Chewy, sticky texture that’s absolute magic
- No electric mixer, no weird ingredients — just pantry basics
- One bowl, one tin, low-stress
- Feeds a crowd or sits happily in a tin all week
Ingredients
- 220g unsalted butter — soft, not melted
- 200g golden syrup — sweet and sticky backbone
- 110g soft dark brown sugar
- 55g black treacle — brings the rich, dark depth
- 200g self-raising flour
- 110g medium oatmeal — adds that rustic bite
- 4 tsp ground ginger — bring the heat
- 2 tsp nutmeg
- 1 tsp mixed spice
- 1 tsp baking powder
- 2 large eggs, beaten
- 1–2 tbsp milk — only if needed, don’t drench it
How to Make Bero Parkin
Get the oven ready:
140°C (275°F). Grease and line an 8×8 inch square tin. Low and slow is the name of the game here.
Melt the sticky stuff:
Butter, golden syrup, treacle, and brown sugar — into a pan over low heat. Stir until smooth but don’t boil it. Just melt and mingle.
Mix your dry goods:
In a big bowl, chuck in the flour, oatmeal, ginger, nutmeg, mixed spice, and baking powder. Give it a quick stir.
Bring it all together:
Pour the warm syrup mixture into the dry mix. Stir gently until it’s fully combined — no dry flour pockets, but no beating it to death either.
Egg time:
Add the beaten eggs bit by bit, mixing after each splash. If the batter feels too stiff, add a tablespoon or two of milk. Should be pourable but not runny.
Bake it slow:
Pour into your tin, level the top, and bake for 1 hour 30 minutes until golden brown and set. It’ll still feel a bit soft on top — that’s what you want.
Cool and wait (if you can):
Leave it in the tin to cool fully. Then wrap it up and let it sit for a day or two. It gets stickier, deeper, and all-around better.
Common Mistakes and How to Dodge Them
Dry and crumbly?
You probably baked it too long or didn’t add enough syrup. Trust your oven and your nose — golden, not dark brown.
Sunken in the middle?
Could be overmixed or the oven door opened too early. Mix gently and bake without peeking.
Tastes bitter?
Too much treacle. Stick to the recipe — 55g is plenty.
Came out gritty?
That’s the oats doing their thing. It’s meant to be a bit rustic. Use finer oatmeal if you want it smoother.
Didn’t get sticky on top?
You didn’t wait. Seriously, leave it a day or two and thank me later.
Storage and Reheating
Fridge:
Doesn’t need it. Keep it in an airtight tin at room temp — good for up to a week (if it lasts that long).
Freezer:
Absolutely — slice it, wrap it, freeze it. Keeps for 2–3 months. Defrost at room temp or warm slightly.
Reheating:
- Oven: 150°C for 10 mins
- Microwave: 20–30 secs on low — just enough to soften it slightly
Frequently Asked Questions
Q: Can I eat it the day I bake it?
A: You can, but it’s 10x better after 24–48 hours. Sticky top, deeper flavour, softer crumb.
Q: Can I make it gluten-free?
A: Yes, with GF self-raising flour and certified GF oats — but texture may be more crumbly.
Q: What’s the difference between Parkin and gingerbread?
A: Parkin has oats. That gives it a heartier texture and a bit more chew. Gingerbread’s usually smoother and cakier.
Q: Can I use just golden syrup if I don’t have treacle?
A: You can, but it won’t have that deep molasses flavour. Still tasty though!
Q: How long does it keep?
A: A good week in a tin. Two if you don’t mind it getting a little firmer.
Nutrition Facts (Per Serving)
- Calories: 163 kcal
- Fat: 7.6g
- Carbs: 22g
- Sugars: 12g
- Protein: 2g
- Sodium: 128mg
Try More Bero Recipes:
Bero Parkin Recipe
Description
Hairy Bikers Vegetarian Sausage Casserole combines homemade vegetarian sausages made from vital wheat gluten and a rich tomato base for a hearty, satisfying meat-free dish.
Ingredients
Instructions
- Mix all dry ingredients in a large bowl.
- Whisk all wet ingredients together in a separate bowl.
- Pour wet mixture into dry and stir until a shaggy dough forms.
- Knead for about 2 minutes until elastic.
- Divide into 8 pieces and shape into sausages.
- Wrap each sausage tightly in foil.
- Steam over simmering water for 40 minutes, flipping halfway through.
- Let cool slightly before unwrapping.
- Optional: Brown sausages in a pan, then bake in a tomato sauce with your choice of veg.
Notes
- Over-kneading makes the sausages tough.
- Under-steaming leaves them doughy inside.
- Let them cool properly after steaming — this helps them firm up.
- Too much broth = sticky, hard-to-handle dough.