Mary Berry’s Parkin is made with self-raising flour, caster sugar, ground ginger, bicarbonate of soda, an egg, milk, butter, and golden syrup. This traditional Parkin recipe creates a delicious cake that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients Needed
- 225g/8oz self-raising flour
- 110g/4oz caster sugar
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 1 egg
- 200ml/7fl oz milk
- 55g/2oz butter
- 110g/4oz golden syrup
How To Make Parkin
- Preheat the Oven: Preheat the oven to 150°C/300°F/Gas 2. Line a 22cm/8in tin.
- Prepare the Dry Ingredients: Sieve the flour, sugar, ginger, and bicarbonate of soda into a large bowl.
- Melt Butter and Syrup: In a small pan, gently heat the butter and syrup until melted.
- Mix Egg and Milk: Beat the egg into the milk.
- Combine Ingredients: Gradually pour the melted butter and syrup into the flour mixture, stirring until combined. The mixture will be thick. Add the egg and milk mixture, stirring until smooth.
- Pour and Bake: Pour the mixture into the lined tin and bake for about 1 hour, or until a skewer inserted into the center comes out clean.
Recipe Tips
- Use Room Temperature Ingredients: Ensure the egg and milk are at room temperature for a smoother batter and even baking.
- Sift the Dry Ingredients: Sifting the flour, sugar, ginger, and bicarbonate of soda helps to remove lumps and ensures an even rise.
- Grease the Tin Well: Properly grease and line your tin to prevent the cake from sticking and make it easier to remove.
- Check for Doneness: Test the cake with a skewer inserted into the center. It should come out clean; if not, bake for a few more minutes.
- Allow to Cool in Tin: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack. This helps it set and makes it easier to handle.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Parkin cool to room temperature. Wrap it in plastic wrap or foil and store it in the fridge for up to 1 week.
- Freeze: Cool the Parkin to room temperature, then wrap it tightly in plastic wrap and foil before freezing. It can be frozen for up to 3 months. To thaw, remove it from the freezer and let it defrost at room temperature for a few hours before serving.
- Reheat: Place a slice of parkin on a microwave-safe plate and heat on medium power for 20-30 seconds until warm.
Nutrition Facts
Serving Size: 1 slice (assuming the recipe makes 8 slices)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 40mg
- Sodium: 150mg
- Potassium: 130mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Blueberry Traybake
- Mary Berry No Bake Baileys Cheesecake
- Mary Berry Beef Bourguignon Slow Cooker
- Mary Berry Broccoli And Stilton Soup
Mary Berry Parkin Recipe
Description
Mary Berry’s Parkin is made with self-raising flour, caster sugar, ground ginger, bicarbonate of soda, an egg, milk, butter, and golden syrup. This traditional Parkin recipe creates a delicious cake that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 150°C/300°F/Gas 2. Line a 22cm/8in tin.
- Prepare the Dry Ingredients: Sieve the flour, sugar, ginger, and bicarbonate of soda into a large bowl.
- Melt Butter and Syrup: In a small pan, gently heat the butter and syrup until melted.
- Mix Egg and Milk: Beat the egg into the milk.
- Combine Ingredients: Gradually pour the melted butter and syrup into the flour mixture, stirring until combined. The mixture will be thick. Add the egg and milk mixture, stirring until smooth.
- Pour and Bake: Pour the mixture into the lined tin and bake for about 1 hour, or until a skewer inserted into the center comes out clean.
Notes
- Use Room Temperature Ingredients: Ensure the egg and milk are at room temperature for a smoother batter and even baking.
- Sift the Dry Ingredients: Sifting the flour, sugar, ginger, and bicarbonate of soda helps to remove lumps and ensures an even rise.
- Grease the Tin Well: Properly grease and line your tin to prevent the cake from sticking and make it easier to remove.
- Check for Doneness: Test the cake with a skewer inserted into the center. It should come out clean; if not, bake for a few more minutes.
- Allow to Cool in Tin: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack. This helps it set and makes it easier to handle.
Mary Berry Parkin Recipe