Mary Berry Parkin Recipe

I don’t know about you, but there’s something about parkin that feels like pulling on a warm jumper. It’s earthy and spiced, a bit old-fashioned in the best possible way — like it belongs to grandmothers and rainy days and steaming mugs of tea.

I made this parkin on a cold Tuesday in October once, when the wind outside made the windows groan and everything felt a bit too much. By the time it came out of the oven — soft, dark, and smelling like treacle and toasted oats — I felt better. It’s not a glamorous cake, but it knows what it’s doing. And the best bit? It gets better the longer you ignore it. Bake it, hide it in a tin for three days, and suddenly, it’s perfect.

Let’s make it.

Why You’ll Love It

• Proper old-school comfort – this isn’t trendy, it’s timeless.
• Ridiculously moist – thank you, black treacle.
• Spicy and warm – ginger, nutmeg, cinnamon… it’s a hug in cake form.
• Better after a few days – yes, really. It matures like a fine pudding.
• Foolproof for beginners – no fancy mixers or decoration faff.
• Perfect with tea – preferably Yorkshire. In a proper mug.

Ingredients

• 220g unsalted butter, softened
• 200g golden syrup (or light corn syrup)
• 110g soft dark brown sugar
• 55g black treacle (or molasses)
• 200g self-raising flour
• 110g medium oatmeal (or porridge oats, not rolled)
• 4 tsp ground ginger
• 2 tsp nutmeg
• 1 tsp mixed spice (or pumpkin pie spice)
• 1 tsp baking powder
• 2 large eggs, beaten
• 2 tbsp milk (only if needed)

How to Make It

Melt the sticky stuff gently:

In a large pan, melt together the butter, golden syrup, brown sugar, and treacle. Low heat, no bubbling — you just want them smooth and cozy together.

Stir up your dry mix:

While that melts, mix your flour, oatmeal, ginger, nutmeg, mixed spice, and baking powder in a big bowl. Take a sniff — smells like a spice cupboard on Christmas Eve.

Combine wet and dry:

Slowly pour your treacly butter mixture into the dry ingredients. Stir until there are no floury patches. It should look like sticky autumn mud. In a good way.

Add eggs and maybe milk:

Whisk in your beaten eggs a little at a time. If the batter feels very stiff, splash in a tablespoon or two of milk. It should drop reluctantly from a spoon.

Bake it low and slow:

Pour the mix into a greased 8-inch square tin. Bake at 140°C (275°F) for 90 minutes. It’ll be a deep brown with a slight wobble in the middle.

Cool it — then ignore it:

Let it cool in the tin. Once it’s stone cold, wrap it in parchment and keep it in a tin for at least 3 days before slicing. Trust me. That wait? Worth it.

Common Mistakes and How to Dodge Them

Why is my parkin dry?
You likely overbaked it. Parkin should be squidgy — bake low and slow and check at 80 minutes just in case.

It crumbled when I cut it!
It wasn’t cool enough. Let it rest overnight, and use a sharp knife when slicing.

Too mild?
Add more ginger next time — some people double it. You can also sneak in a bit of cinnamon or clove.

No black treacle?
Use all golden syrup, but expect a lighter flavour. Or sub in molasses for the closest match.

Can I add orange zest?
Absolutely. Gives it a lovely festive lift.

Storage and Reheating

At room temp:
Wrap tightly and keep in a tin. Lasts for up to 10 days — and actually improves with time.

In the freezer:
Slice, wrap in foil, and freeze for up to 3 months. Thaw at room temp or microwave gently.

To reheat:
Warm slices in a low oven (150°C) for 10 mins or zap in the microwave for 15–20 seconds.

Frequently Asked Questions

Can I make this gluten-free?
Yes! Use a GF flour blend and gluten-free oats. The texture may be a little more delicate.

Do I have to use treacle?
For that signature dark richness, yes — but molasses is a great sub. Golden syrup alone will work in a pinch.

Can I bake it in muffin tins instead?
You can, just reduce the baking time to about 25–30 mins and test with a toothpick.

Why do I need to wait before eating it?
Parkin matures — the flavours deepen and the crumb becomes sticky and moist. It’s science and magic.

Nutrition Facts (Per Serving)

• Calories: 200
• Fat: 8g
• Saturated fat: 3g
• Carbs: 31g
• Sugar: 17g
• Protein: 3g
• Fibre: 2g
• Sodium: 170mg

Try More Mary Berry Recipes:

• Mary Berry White Chocolate Mousse
• Mary Berry Strawberry Shortcake Recipe
• Mary Berry Peanut Brittle