I can still remember the first time I had parkin. It was one of those cold, damp Yorkshire mornings when your bones feel soggy and the sky hasn’t figured out if it’s day or night. My nan handed me a square of this dark, sticky ginger cake, still warm, with a glug of cream pooling around it on the plate. One bite and I was sold. Soft, spicy, rich — like a gingerbread cake but denser, moodier… better.
This Hairy Bikers version is spot on. It’s properly old-school: black treacle, golden syrup, oats, spice — no shortcuts. And the magic? You make it, then leave it. For a few days. It gets stickier, gooier, better with time. If you can wait, that is.
Why You’ll Love It
- It’s sticky, spiced, and smells like autumn in a cake tin.
- It actually tastes better after a day or two — if you’ve got patience.
- The ingredients are cheap as chips and found in most cupboards.
- A brilliant one-bowl kind of bake — barely any faff.
- Freezes like a dream, so you can stash slices for later.
- Goes down a treat with tea, custard, or nothing at all.
Ingredients
- 8 oz (220 g) unsalted butter, softened
- 1 cup (200 g) golden syrup (or light corn syrup)
- ½ cup (110 g) soft dark brown sugar
- ¼ cup (55 g) black treacle (or molasses)
- 1 cup (200 g) self-rising flour
- ½ cup (110 g) medium oatmeal (or porridge oats)
- 4 tsp ground ginger
- 2 tsp nutmeg
- 1 tsp mixed spice (or pumpkin pie spice)
- 1 tsp baking powder
- 2 large eggs, beaten
- 1–2 tbsp milk, if needed
How to Make It
Melt your wet mix gently:
In a heavy-bottomed saucepan, melt the butter, golden syrup, brown sugar, and treacle over low heat. Don’t boil it — just let it all melt and mingle. Stir occasionally and take it off the heat once it’s smooth and glossy.
Mix up your dry stuff:
In a large bowl, toss together the flour, oatmeal, ginger, nutmeg, mixed spice, and baking powder. It’ll smell like Christmas and bonfire night had a baby.
Combine the two:
Slowly pour the warm syrup mixture into the dry ingredients, stirring as you go. The batter will be thick and sticky. If it’s looking too stiff, splash in a tablespoon or two of milk to loosen it a bit.
Add the eggs:
Beat the eggs in gradually, a little at a time, until everything is silky and well-blended. Don’t worry if it looks a bit odd at first — just keep stirring and it’ll come together.
Fill the tin:
Grease an 8×8-inch square tin and pour the mixture in. Smooth the top. Give it a little shake to even it out — or a firm tap on the counter if you’re feeling dramatic.
Bake low and slow:
Pop it in a 275°F (140°C) oven (Gas Mark 1) and bake for 1½ hours. It should be dark golden, slightly firm, and your kitchen will smell unreal. Let it cool fully in the tin.
Let it mature (if you can):
Once cool, wrap it up or store in an airtight tin. Leave it alone for 2–3 days. It’ll become softer, stickier, and deeper in flavour. Absolute magic.
Common Mistakes and How to Dodge Them
Why’s my parkin dry?
You probably baked it a tad too long. Check it after 1 hour 20 just in case. Overbaking dries it out.
Can I use rolled oats?
Not ideal — medium oatmeal or porridge oats give the best texture. Rolled oats can go a bit chewy.
My mix was too stiff — what happened?
It happens! Just add a bit more milk next time, tablespoon at a time, until it softens up.
Why did it crack?
That’s actually fine. It’s a rustic bake. But if you want to avoid it, make sure your oven isn’t too hot and don’t overmix.
Storage and Reheating
Fridge: Store in an airtight container. Lasts 3–4 days easily.
Freezer: Slice, wrap, and freeze. Keeps for a month.
Microwave: Heat slices gently for 10–20 seconds — don’t overdo it.
Oven: Wrap in foil and warm at 300°F (150°C) for 5–10 minutes.
Frequently Asked Questions
Can I skip the black treacle?
You can sub with molasses or dark corn syrup — but it won’t have that same deep, toffee richness.
Is it supposed to be sticky?
Yes! Sticky, chewy edges and a moist middle is the goal. It’s even better after a couple of days.
What’s the difference between parkin and gingerbread?
Oats. Parkin has oats, which make it heartier and give it that Northern charm. Gingerbread’s lighter and spongey.
Can I make it gluten-free?
You can try using GF self-raising flour and certified GF oats. It might be a little crumblier but still delicious.
Nutrition Facts (Per Serving)
Calories: 213 kcal
Carbohydrates: 38 g
Protein: 2 g
Fat: 5 g
Saturated Fat: 2 g
Sodium: 84 mg
Potassium: 316 mg
Sugar: 28 g
More Hairy Bikers Recipe:
Hairy Bikers Parkin
Description
A rich, sticky, oat-spiced cake with treacle, ginger, and proper northern comfort — best eaten by the slice with a cuppa or custard.
Ingredients
Instructions
- Preheat oven to 140°C (275°F). Grease 8×8-inch square tin.
- Gently melt butter, syrup, sugar, treacle in pan. Don’t boil.
- Mix dry ingredients in bowl.
- Combine syrup mixture with dry. Add eggs gradually.
- Add milk if batter’s too stiff. Mix well.
- Pour into tin. Bake 1½ hours. Cool in tin.
- Wrap and store for 2–3 days before eating (if you can wait!).
Notes
- Don’t overbake — it should be moist and chewy.
- Resting improves flavour and texture.
- Sub molasses for treacle if needed.
- Use proper oats — not quick-cook or jumbo.