It’s the kind of bake that doesn’t ask to be beautiful. No fancy icing, no layered drama. Just dark, dense comfort — warm with ginger, sweet with treacle, and chewy at the edges if you’re lucky. I first had it as a kid at a neighbour’s house in Yorkshire. Their gran made it every year in a battered old tin, wrapped in greaseproof, and left to “mature” for days like it was a Christmas pudding. I thought it was strange at first — not quite cake, not quite flapjack. But oh, it grew on me.
Delia’s version is properly old-school and unfussy. It uses medium oatmeal, which gives that signature bit of nubbly texture, and it’s baked low and slow — a full hour and a half. Honestly, it’s worth the wait. Make it today, eat it tomorrow. Or better yet, hide it in a tin and forget about it for three days. The chew gets better. The ginger gets bolder. Trust the process.
Why You’ll Love It
- Deep, spicy flavour that feels like autumn wrapped in a blanket
- Ridiculously moist — even better after sitting a couple of days
- Cheap ingredients, big payoff — nothing fancy, just pantry classics
- Smells like a hug — treacle and ginger filling your kitchen
- Easy enough for beginners, but nostalgic enough for the pros
- Lasts for ages (if you don’t eat it all immediately)
Ingredients
- 225g golden syrup
- 50g black treacle
- 110g unsalted butter (block-style)
- 110g dark brown soft sugar
- 225g medium oatmeal
- 110g self-raising flour
- 2 level teaspoons ground ginger
- Pinch of salt
- 1 large egg, beaten
- 1 tablespoon milk
How to Make It
Warm the sticky stuff first:
Set your oven to 160°C (325°F). Place the tins of golden syrup and treacle in a pan of gently simmering water to loosen them up — makes pouring way easier and less of a mess. Trust me, it’s worth it.
Melt it all together:
In a small saucepan, measure out your syrup and treacle, then add the butter and dark sugar. Heat on low until everything melts together. Don’t boil it — just melt and stir gently until it’s glossy and smooth. It’ll smell incredible already.
Mix your dry bits:
In a big bowl, combine the oatmeal, flour, ginger, and salt. Give it a good stir so everything’s evenly distributed.
Bring it all together:
Pour the warm treacle mixture into the dry ingredients. Stir gently — no need to beat it to death. You want a thick, well-blended batter.
Finish the batter:
Add the beaten egg and milk to the bowl, and mix until everything’s just combined. It’ll be a bit runny — that’s exactly right.
Bake it low and slow:
Line and grease an 8-inch square tin. Pour in the batter, smoothing the top with the back of a spoon. Pop it on the centre rack and bake for 1 hour 30 minutes. No peeking until at least the last 15 minutes — let it work its magic.
Let it rest — it needs it:
Take the cake out and cool it in the tin for 30 minutes. Then transfer it (carefully!) to a wire rack to cool completely. Don’t panic if it dips a little in the middle — that’s part of its charm.
Common Mistakes and How to Dodge Them
Why did my parkin sink in the middle?
Totally normal! Parkin always sinks a little. Overmixing can make it worse, so stir gently and embrace the dip.
Why is it dry and crumbly?
Probably overbaked — even 10 minutes too long can zap the moisture. Take it out when a skewer comes out with just a few sticky crumbs.
Mine tastes a bit bland — why?
Did you let it sit for a day or two? The flavour really deepens after a rest. Also, don’t skip the salt — it balances the sweetness.
It feels gritty — is that wrong?
Not at all! That’s the oatmeal talking. Parkin’s meant to have a bit of a toothsome texture. It softens with time.
Storage and Reheating
- Room Temp: Wrap in greaseproof paper or foil and keep in an airtight tin. Lasts up to a week — actually improves after a day or two.
- Fridge: Not necessary unless your kitchen is tropical. It can dry out a bit in the fridge.
- Freezer: Wrap slices tightly and freeze for up to 3 months. Thaw at room temp and enjoy.
- Reheating: You can microwave a slice for 10–15 seconds, especially if serving with custard — but it’s lovely cold too.
Frequently Asked Questions
Can I use porridge oats instead of medium oatmeal?
Not really. The texture will be off. Try blitzing oats in a food processor for a rougher consistency if you can’t find medium oatmeal.
Does it need to sit before eating?
Yes, please. At least overnight. It gets stickier, softer, and more intense with time.
Is it okay if it cracks on top?
Totally. This isn’t a showstopper cake — it’s rustic and proud of it.
Can I make it spicier?
Of course — throw in a pinch of cinnamon or a bit of nutmeg if you like things warming.
Nutrition Facts (Per Serving):
- Calories: 163
- Fat: 7.6g
- Carbs: 22g
- Sugar: 12g
- Protein: 2g
- Sodium: 128mg
Try More Delia Smith Recipes:
Delia Smith Parkin Recipe
Description
Rich, sticky, and warmly spiced — this traditional Yorkshire parkin is everything a ginger cake should be, with golden syrup and treacle baked low and slow.
Ingredients
Instructions
- Preheat oven to 160°C (325°F) and line a square tin.
- Gently melt syrup, treacle, butter, and sugar in a pan.
- Mix oatmeal, flour, ginger, and salt in a bowl.
- Combine dry and wet ingredients, then stir in egg and milk.
- Pour into tin and bake for 1.5 hours until set and springy.
- Cool in tin 30 minutes, then on a rack.
- Wrap and rest 1–2 days before eating for best flavour.
Notes
- Use medium oatmeal — not porridge oats.
- Don’t skip the rest time — it transforms the texture.
- Line your tin well — treacle bakes can stick.
- Wrap leftovers tightly to keep moist and chewy.