Hairy Bikers Parkin

Hairy Bikers Parkin is made with unsalted butter, golden syrup, soft dark brown sugar, black treacle, self-rising flour, medium oatmeal, ground ginger, nutmeg, mixed spice, baking powder, eggs, and milk. This traditional Parkin recipe creates a tasty dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 12 people.

Hairy Bikers Parkin Ingredients

• 8 ounces (220 g) unsalted butter, softened
• 1 cup (200 g) golden syrup, or light corn syrup
• 1/2 cup (110 g) soft dark brown sugar
• 1/4 cup (55 g) black treacle, or molasses
• 1 cup (200 g) self-rising flour
• 1/2 cup (110 g) medium oatmeal, finely ground or porridge oats
• 4 teaspoons ground ginger
• 2 teaspoons nutmeg
• 1 teaspoon mixed spice, or pumpkin pie spice
• 1 teaspoon baking powder
• 2 large eggs, beaten
• 2 tablespoons milk, if needed (add one tablespoon at a time to adjust batter consistency)

How To Make Hairy Bikers Parkin

1. Preheat Oven and Prepare Pan: Warm the oven to 275 F (140 C) or Gas Mark 1. Butter an 8-inch by 8-inch square cake pan.
2. Melt Syrup Ingredients: In a large saucepan with a heavy bottom, melt the butter, golden syrup, brown sugar, and treacle over low heat. Do not allow the mixture to boil; just melt them together.
3. Mix Dry Ingredients: In a large bowl, combine the self-rising flour, oatmeal, ground ginger, nutmeg, mixed spice, and baking powder.
4. Combine Wet and Dry Mixtures: Gradually add the melted butter mixture to the dry ingredients, stirring continuously to coat them evenly.
5. Incorporate Eggs: Slowly mix in the beaten eggs, a few tablespoons at a time, ensuring they are fully integrated into the batter.
6. Adjust Consistency: If the mixture appears dry, gradually add milk to achieve a soft, cake-like batter consistency.
7. Bake: Pour the batter into the prepared pan and bake for 1 1/2 hours or until firm, set, and a dark golden brown. Use a skewer to test for doneness; it should come out clean.
8. Cool and Store: Allow the parkin to cool in the pan. Once cool, cut into pieces and store in an airtight container. Parkin typically improves in flavor over several days, so it is best enjoyed a few days after baking.

Recipe Tips:

• Make the Oats Fine: Use oatmeal that is finely ground for a soft cake. If you use regular oatmeal, make it fine in a blender.
• Don’t Boil the Syrup: When you melt the butter and syrups together, make sure it doesn’t start to boil. If it boils, your parkin might get too hard.
• Mix Everything Well: First, mix all the dry things like flour and spices together. This helps spread the flavors and baking powder evenly through your cake.
• Check if It’s Cooked: Your parkin might need more or less time in the oven. To check if it’s ready, poke it in the middle with a skewer. If it comes out clean, it’s done.

What To Serve Parkin?

This parkin cake goes great with thick cream, ice cream, or warm custard. You can also enjoy it with tea, coffee, warm wine, or sherry for a tasty dessert.

How To Store Leftovers Parkin?

• Refrigerate: Keep the parkin in an airtight container at room temperature; it doesn’t need refrigeration.
• Freeze: You can freeze the parkin. Wrap it well in plastic wrap and place it in a freezer-safe bag. To thaw, leave it at room temperature for a few hours before serving.

Hairy Bikers Parkin Nutrition Fact

• 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

Try More Hairy Bikers Recipes:

• Hairy Bikers Lemon Drizzle Cake
• Hairy Bikers Rhubarb Crumble
• Hairy Bikers Tiramisu
• Hairy Bikers Treacle Tart