Mary Berry Parkin Recipe

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.

Mary Berry Parkin Recipe
Mary Berry Parkin Recipe

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 Parkin Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 30 minutesRest time:24 hours Total time:25 hours 50 minutesServings:12 servingsCalories:200 kcal Best Season:Available

Description

Dark, sticky, and spiced with ginger, this old-fashioned Yorkshire parkin is pure cozy comfort — the sort of cake that gets better the longer it sits in the tin.

Ingredients

Instructions

  1. Preheat oven to 140°C. Grease an 8-inch square tin.
  2. Gently melt butter, syrup, sugar, and treacle together.
  3. In a bowl, combine flour, oatmeal, spices, and baking powder.
  4. Pour in the melted mixture and stir until combined.
  5. Add eggs gradually; mix until smooth. Add milk if batter is too stiff.
  6. Pour into tin and bake for 90 mins until set and golden brown.
  7. Cool completely. Wrap and leave 3 days before slicing.

Notes

  • Don’t skip the resting time — the texture improves massively.
  • Bake low and slow — it’s better slightly underdone than dry.
  • You can freeze individual slices for quick treats.
  • Spice it up with orange zest or extra ginger for festive flavour.
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