Delicious Sticky Ginger Parkin Recipe

This traditional Yorkshire delight, Sticky Ginger Parkin Recipe, combines hearty oatmeal with warming spices and dark treacle to deliver a moist, richly flavored cake.

Originating as a Bonfire Night favorite, Parkin’s true magic develops after four to five days’ rest, when the ginger, mixed spice, and syrup meld into a sticky, tender crumb.

Unlike quick breads, this old-fashioned treat rewards patience—each slice is laced with nostalgia and perfect paired with a steaming cup of tea.

Whether you’re honoring family traditions or discovering Parkin for the first time, this recipe guarantees a slice of British heritage in every bite.

Ingredients Checklist

Measure out all ingredients before you start to ensure a smooth baking process and consistent texture.

Parkin makes one 8×8-inch square cake:

• Plain Flour – 227 g (½ lb)

• Fine Oatmeal – 227 g (½ lb)

• Lard – 56 g (2 oz)

• Unsalted Butter – 56 g (2 oz)

• Black Treacle – 140 g (½ cup)

• Golden Syrup – 60 ml (¼ cup)

• Light Brown Sugar – 56 g (2 oz)

• Ground Ginger – 1 tsp

• Mixed Spice – 1 tsp

• Baking Powder – 1 tsp

• Salt – pinch

• Milk – up to 60 ml (¼ cup), as needed to bind

Step-by-Step Instructions

Follow these steps carefully for a perfectly sticky, spice-infused Parkin that improves with age.

First, toast and combine dry ingredients for depth; then melt the syrup mixture, mix, bake, and finally rest for best flavor.

• Preheat & Prep Pan: Preheat oven to 350 °F (180 °C) or 160 °C fan. Line and grease an 8×8-inch (23×23 cm) square tin with parchment.

• Toast Oatmeal (Optional): For nuttier flavor, toast oatmeal in dry skillet 3–4 minutes until fragrant, stirring constantly; cool.

• Combine Dry Ingredients: In a bowl, whisk together flour, cooled oatmeal, ginger, mixed spice, baking powder, salt, and sugar until evenly mixed.

• Melt Syrup Mixture: In a saucepan over low heat, melt lard, butter, black treacle, and golden syrup, stirring until smooth. Remove from heat.

• Mix Batter: Pour the warm syrup mixture over dry ingredients. Stir gently with a wooden spoon. Add milk, one tablespoon at a time, until a thick, sticky batter forms.

• Bake: Transfer batter to prepared tin, smoothing the top. Bake center rack 45–50 minutes until a skewer inserted comes out with moist crumbs.

• Cool & Rest: Cool in tin 10 minutes. Turn out onto rack, wrap in parchment and foil, and store in a cool place for at least 4–5 days to develop full flavor and sticky texture.

Tips for Perfect Results

A few simple techniques will elevate your Parkin, ensuring aromatic spices, ideal chewiness, and superior shelf life.

Mastering each step—from ingredient quality to resting time—yields an authentic, melt-in-your-mouth Parkin every time.

• Use Fresh Spices: Ground ginger and mixed spice lose potency over time. Purchase small jars and replace annually for vibrant flavor.

• Don’t Skimp on Resting: Parkin tastes best after four days’ rest; covering it prevents drying and allows sugars to crystallize for signature stickiness.

• Adjust Sweetness: If treacle is intensely bitter, replace up to one tablespoon of black treacle with extra golden syrup for a milder taste.

• Lard vs Butter: Traditional recipes use lard for authenticity; substituting all butter yields richer flavor but slightly less chew.

• Even Baking: Rotate tin halfway through baking if your oven heats unevenly. If edges brown too fast, cover loosely with foil.

• Storage: Keep Parkin wrapped airtight at room temperature—refrigeration can harden its texture, while freezing may affect the crumb.

Serving Suggestions

Elevate each slice of Parkin with complementary accompaniments that balance its rich spiciness and dense crumb.

Simple additions can transform your Parkin into an indulgent dessert or a comforting snack.

• Classic with Tea: Serve thin wedges alongside a robust black tea (e.g., Earl Grey or Lapsang Souchong) for contrasting tannins.

• Whipped Cream or Clotted Cream: A dollop of lightly sweetened whipped or clotted cream adds airy contrast to the dense cake.

• Cheese Pairing: Enjoy Parkin with a sharp farmhouse cheddar for a savory-sweet flavor interplay.

• Spiced Butter Spread: Beat room-temp butter with a pinch of cinnamon and a teaspoon of honey; spread on warm Parkin slices.

• Fruit Compote: Top slices with warm stewed apples or mixed-berry compote for acidity and freshness.

Final Thoughts

Sticky Ginger Parkin is a testament to the power of simple, well-chosen ingredients and patient preparation. Its melding of oats, treacle, and warming spices creates a hearty cake that only improves with time—and rumination.

Whether you adhere strictly to Great-Grandmother’s 1950s Good Housekeeping formula or experiment with citrus zest and toasted nuts for a modern twist, the soul of Parkin remains in its sticky, comforting embrace.

Bake a batch ahead of your next gathering or Bonfire Night celebration, and share a slice of Yorkshire tradition that warms both body and spirit.