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 Parkin Recipe
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
- Preheat oven to 140°C. Grease an 8-inch square tin.
- Gently melt butter, syrup, sugar, and treacle together.
- In a bowl, combine flour, oatmeal, spices, and baking powder.
- Pour in the melted mixture and stir until combined.
- Add eggs gradually; mix until smooth. Add milk if batter is too stiff.
- Pour into tin and bake for 90 mins until set and golden brown.
- 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.