Delia Smith’s Parkin is made with golden syrup, black treacle, butter, dark brown soft sugar, medium oatmeal, self-raising flour, ground ginger, salt, a beaten egg, and milk. This traditional Parkin recipe creates a delicious cake that takes about 2 hours and 15 minutes to prepare and can serve up to 8 people.
Delia Smith Parkin Ingredients
- 225g (8 oz) golden syrup
- 50g (2 oz) black treacle
- 110g (4 oz) block butter
- 110g (4 oz) dark brown soft sugar
- 225g (8 oz) medium oatmeal
- 110g (4 oz) self-raising flour
- 2 level teaspoons ground ginger
- Pinch of salt
- 1 large egg, beaten
- 1 tablespoon milk
How To Make Delia Smith Parkin
- Preheat the Oven: Preheat the oven to 140°C (275°F), gas mark 1.
- Prepare Syrup and Treacle: Place the opened tins of syrup and treacle in a pan of barely simmering water for 5 minutes to make them easier to pour.
- Melt Ingredients: Weigh a saucepan on the scales, then weigh the syrup and treacle into it. Add the butter and sugar, and heat gently until the butter has melted. Do not let it boil.
- Mix Dry Ingredients: Measure the oatmeal, flour, and ginger into a mixing bowl. Add a pinch of salt.
- Combine Mixtures: Gradually stir in the warmed syrup mixture until thoroughly blended. Add the beaten egg and then the milk.
- Bake the Parkin: Pour the mixture into a prepared tin and bake near the center of the oven for 1½ hours.
- Cool the Parkin: Cool in the tin for 30 minutes before turning out. It may sink slightly in the middle, which is normal.
- Store: When completely cold, store in an airtight tin.
Recipe Tips
- Warm the Syrup and Treacle: Heat the syrup and treacle tins in hot water before measuring to make them easier to pour.
- Melt Slowly: Melt the butter, syrup, and treacle gently to avoid boiling and ensure a smooth mixture.
- Mix Thoroughly: Stir the warm syrup mixture into the dry ingredients slowly and mix well to avoid lumps.
- Check for Doneness: Test the parkin with a skewer; it should come out clean when done. If it’s not fully cooked, bake for a little longer.
- Cool in Tin: Let the parkin cool in the tin for 30 minutes before turning out to prevent it from breaking.
What To Serve With Parkin?
This moist Parkin pairs well with a cup of tea or coffee, a dollop of clotted cream, vanilla ice cream, or a drizzle of honey. It also can be served alongside fresh fruit, custard, yogurt, or a sprinkle of powdered sugar for a delicious treat.
How To Store Leftovers Parkin?
- Refrigerate: Let the leftover Parkin cool to room temperature. Then, store it in an airtight container in the fridge for up to 1 week.
- Freeze: Let the Parkin cool completely before wrapping it tightly in plastic wrap or foil. Freeze for up to 3 months. Thaw at room temperature for several hours.
How To Reheat Leftovers Parkin?
- In The Oven: Preheat the oven to 160°C (325°F). Place the Parkin on a baking tray and cover it with foil. Heat for 10-15 minutes until warmed through.
- In The Microwave: Place a slice of Parkin on a microwave-safe plate. Heat on medium for 20-30 seconds or until warm.
- In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the Parkin in the basket and heat for 4-5 minutes.
Delia Smith Parkin Nutrition Facts
Serving Size: 1 slice (approx. 100g)
- Calories: 380
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 70mg
- Potassium: 150mg
- Total Carbohydrate: 65g
- Dietary Fiber: 2g
- Sugars: 50g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith Vegetarian Shepherd’s Pie
- Delia Smith Rhubarb Crumble
- Delia Smith Shortcrust Pastry
- Delia Smith Pork Pie
Delia Smith Parkin Recipe
Description
Delia Smith’s Parkin is made with golden syrup, black treacle, butter, dark brown soft sugar, medium oatmeal, self-raising flour, ground ginger, salt, a beaten egg, and milk. This traditional Parkin recipe creates a delicious cake that takes about 2 hours and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 140°C (275°F), gas mark 1.
- Prepare Syrup and Treacle: Place the opened tins of syrup and treacle in a pan of barely simmering water for 5 minutes to make them easier to pour.
- Melt Ingredients: Weigh a saucepan on the scales, then weigh the syrup and treacle into it. Add the butter and sugar, and heat gently until the butter has melted. Do not let it boil.
- Mix Dry Ingredients: Measure the oatmeal, flour, and ginger into a mixing bowl. Add a pinch of salt.
- Combine Mixtures: Gradually stir in the warmed syrup mixture until thoroughly blended. Add the beaten egg and then the milk.
- Bake the Parkin: Pour the mixture into a prepared tin and bake near the center of the oven for 1½ hours.
- Cool the Parkin: Cool in the tin for 30 minutes before turning out. It may sink slightly in the middle, which is normal.
- Store: When completely cold, store in an airtight tin.
Notes
- Warm the Syrup and Treacle: Heat the syrup and treacle tins in hot water before measuring to make them easier to pour.
- Melt Slowly: Melt the butter, syrup, and treacle gently to avoid boiling and ensure a smooth mixture.
- Mix Thoroughly: Stir the warm syrup mixture into the dry ingredients slowly and mix well to avoid lumps.
- Check for Doneness: Test the parkin with a skewer; it should come out clean when done. If it’s not fully cooked, bake for a little longer.
- Cool in Tin: Let the parkin cool in the tin for 30 minutes before turning out to prevent it from breaking.
Delia Smith Parkin Recipe