Classic Parkin (Sticky Treacle & Oat Cake)
A moist, dark, ginger-spiced oat cake from northern England — sticky, sweet and properly treacly. Cuts into rich squares that improve after a day (if you can wait). Perfect for Bonfire Night, a proper tea tray or when you want something cosy and a bit old-fashioned.
Parkin is the northern English hero of sticky, treacly cakes — dark, gingery, and more hug than slice. It’s not trying to be elegant; it’s trying to be comforting, long-lasting and perfect with a proper mug of tea.
Make Parkin for Bonfire Night, an old-fashioned tea tray or whenever you want a loaf that gets better with a day or two in the tin. The trick is to be gentle with the heat and patient while it matures — you’ll be rewarded with a moist, chewy, deeply spiced treat that keeps for days.
Ingredients
- 175 g rolled (porridge) oats
- 175 g plain (all-purpose) flour
- 150 g demerara or light brown sugar
- 125 g unsalted butter
- 100 g black treacle (or dark molasses)
- 100 g golden syrup
- 1 large egg, beaten — about 50 g
- 30 ml milk — 2 tbsp (only if mixture is very stiff)
- 10 ml ground ginger
- 5 ml mixed spice — optional but traditional
- 5 ml baking powder
- 5 ml fine salt
- 15 ml extra rolled oats — for scattering on top (optional)
Equipment
- 20cm (8-inch) square baking tin
- baking parchment
- wire cooling rack
- digital kitchen scales
- measuring spoons
Instructions
Preheat the oven to 160°C fan (180°C conventional / 350°F). Line a 20cm (8-inch) square tin with baking parchment, letting the paper overhang two opposite sides for easier removal later.
Toast the oats briefly to deepen flavour: spread the 175 g rolled oats on a baking tray and toast in the preheated oven for 8 minutes, stirring once halfway so they colour evenly. Remove and leave to cool slightly.
Sift the flour and baking powder into a large mixing bowl. Add the toasted oats, demerara sugar, ground ginger, mixed spice and salt; stir together so the dry mix is even.
In a small heavy-based saucepan, combine the butter, black treacle and golden syrup. Gently heat over low heat, stirring until the butter has melted and the sugar has mostly dissolved and the mixture is smooth. Do not boil hard—simmer only to combine.
Remove the pan from the heat and let the mixture cool for 2–3 minutes. Whisk the beaten egg (and the milk if using) in a small bowl and then temper it by adding a spoonful of the warm treacle mix into the egg, stirring quickly. Then pour the tempered egg into the treacle-pan and stir to combine.
Pour the wet mix over the dry ingredients and fold together with a wooden spoon or sturdy spatula until everything is combined — you’ll have a thick, sticky batter. If it feels impossibly dry, add up to 1–2 tbsp (15–30 ml) milk, but don’t over-loosen.
Tip the mixture into the prepared tin and press firmly and evenly with the back of a spoon or a piece of baking paper to compact the cake — this helps it hold together once cooled. Scatter the extra tablespoon of oats on top if you like.
Bake in the preheated oven for 25–30 minutes. The top should be dark, glossy and just set; a skewer in the centre will come out with some moist crumbs but not raw batter.
Leave the Parkin to cool in the tin for 10 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely. Resist cutting it while warm — it will be fragile.
For best flavour and texture, store Parkin in an airtight tin at room temperature for 24–48 hours — it improves as the treacle and spices mature and the cake becomes wonderfully sticky. Cut into 12 squares to serve.
Tips
- Toast the oats first to add a nutty depth — it’s quick but noticeable.
- Keep the heat low when melting treacle and syrup; burning is easy and irreversible.
- Press the batter firmly into the tin so slices hold together; Parkin is meant to be compact.
- Rest the cake in an airtight tin for 24–48 hours — the texture and flavour improve dramatically.
- If you want to freeze, cut into squares after cooling and wrap tightly; defrost at room temperature in its wrapping to retain stickiness.
Substitutions
black treacle → dark molasses (use same weight)
Stays closeunsalted butter → vegetable margarine or vegan block (same weight)
Noticeably differentplain flour → gluten-free plain flour blend (make sure oats are certified gluten-free)
Stays closedemerara sugar → dark brown sugar (same weight)
Stays close
Nutrition
Per serving · estimated
- 295
- Calories
- 4 g
- Protein
- 50 g
- Carbs
- 12 g
- Fat
- 2 g
- Fibre
- 30 g
- Sugar
- 140 mg
- Sodium
FAQ
Why is my Parkin hard the next day?
If it’s rock-hard it was likely overbaked. Parkin should be firm but slightly chewy. Also, keep it in an airtight tin — exposure to air will dry it out.
Can I make Parkin without eggs?
Yes — use 2 tbsp yogurt or a flax 'egg' (1 tbsp ground flaxseed + 3 tbsp water, rested) to bind. Texture will be a touch denser but still good.
Can I speed up the maturing step?
You can eat it straight away, but flavour and stickiness develop over 24–48 hours. If impatient, wrap pieces in clingfilm for a few hours to trap moisture.
Can I freeze Parkin?
Yes. Cool completely, cut into squares, wrap individually in clingfilm and freeze up to 3 months. Thaw at room temperature in the wrapping to keep it moist.
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