If you’re looking for a delicious and easy dessert to make for your family or friends, you can’t go wrong with Mary Berry’s oatmeal parkin recipe. Parkin is a traditional ginger cake from Yorkshire, England, that is moist, sticky, and full of warm spices. It’s perfect for cold winter days, or for celebrating Bonfire Night on November 5th.
Mary Berry is a famous British baker and cookbook author, who has been sharing her recipes for over 60 years. She is best known for being a judge on The Great British Bake Off, a popular TV show where amateur bakers compete to impress her and her fellow judges. She has a knack for making simple but tasty cakes, pies, biscuits, and more.
In this article, I will show you how to make Mary Berry’s oatmeal parkin recipe, step by step.
Sure, I can write those headings for you. Here they are:
What is Mary Berry Oatmeal Parkin?
Mary Berry oatmeal parkin is a type of ginger cake that originated in Yorkshire, England. It is made with oatmeal, butter, sugar, syrup, treacle, flour, and ginger. It has a moist and sticky texture and a rich and spicy flavor. It is traditionally eaten on Bonfire Night, which is a celebration of the failed Gunpowder Plot of 1605, when Guy Fawkes and his co-conspirators tried to blow up the Houses of Parliament.
Why You Love this Recipe
There are many reasons to love this recipe, but here are some of the main ones:
- It is easy to make, with simple ingredients and steps.
- It is delicious, with a sweet and warming taste that is perfect for cold weather.
- It is versatile, as you can serve it with different toppings and accompaniments.
- It is long-lasting, as you can store it for up to 5 days and enjoy it later.
- It is nostalgic, as it reminds you of your childhood and the festive season.
Ingredients Needed to Make Mary Berry Oatmeal Parkin
You will need the following ingredients:
- 100g medium oatmeal
- 200g butter (plus extra for greasing)
- 1 large egg
- 4 tbsp milk
- 200g golden syrup
- 85g treacle
- 85g light soft brown sugar
- 250g self-raising flour
- 1 tbsp ground ginger
You will also need a 22cm square baking tin, a large saucepan, a mixing bowl, a whisk, a wooden spoon, a skewer, baking paper, and foil.
Instructions to Make Mary Berry Oatmeal Parkin
Here are the steps to make Mary Berry’s oatmeal parkin recipe:
Step 1: Preheat the oven and prepare the baking tin
Preheat your oven to 160C (or 140C for fan ovens). Grease a 22cm square baking tin with butter and line it with baking paper. Make sure the paper overlaps the edges of the tin, so you can easily lift the cake out later.
Step 2: Mix the egg and milk
In a small bowl, whisk the egg and milk together with a fork. Set aside for later.
Step 3: Melt the butter, sugar, syrup, and treacle
In a large saucepan over low heat, melt the butter, sugar, syrup, and treacle together. Stir occasionally until the sugar dissolves completely. Be careful not to boil the mixture, as this will make the cake dry and hard. Turn off the heat and let the mixture cool slightly.
Step 4: Mix the dry ingredients
In a large mixing bowl, sift the flour and ginger together. Add the oatmeal and stir well to combine.
Step 5: Combine the wet and dry ingredients
Pour the melted butter mixture into the bowl with the dry ingredients. Add the egg and milk mixture and stir everything well with a wooden spoon. You should have a smooth and thick batter.
Step 6: Pour the batter into the baking tin
Spoon the batter into the prepared baking tin and spread it evenly with the back of the spoon. Make sure the corners and edges are well covered.
Step 7: Bake the cake
Bake the cake in the preheated oven for about 50 minutes to 1 hour. The cake should feel firm when touched and a skewer inserted in the center should come out clean. If the cake is browning too quickly, cover it loosely with foil.
Step 8: Cool the cake
Let the cake cool completely in the tin. Don’t cut it or remove it from the tin until it’s cold, as it will be very fragile and sticky when hot.
Step 9: Wrap the cake
Once the cake is cool, wrap it in baking paper and foil. Store it in a cool, dry place for up to 5 days before eating. This will allow the cake to become softer and stickier, and the flavors to develop.
Step 10: Enjoy your parkin
Cut the cake into squares and enjoy it with a cup of tea or coffee. You can also serve it with custard, cream, ice cream, or fresh berries for a more indulgent treat.
Mary Berry’s oatmeal parkin recipe is a classic British dessert that is easy to make and delicious to eat. It’s a great way to use up leftover oatmeal and enjoy the warm and cozy flavors of ginger, syrup, and treacle. Try it today and see for yourself why it’s a favorite among many.
What Do I Serve With Mary Berry Oatmeal Parkin?
You can serve Mary Berry oatmeal parkin with a variety of things, depending on your preference and occasion.
Here are some suggestions:
- Custard, cream, ice cream, or whipped cream for a creamy and indulgent contrast.
- Fresh berries, such as raspberries, strawberries, or blueberries for a fruity and refreshing touch.
- Nuts, such as almonds, walnuts, or pecans for a crunchy and nutty addition.
- Chocolate, such as chocolate sauce, chocolate chips, or chocolate shavings for a decadent and rich treat.
Pro Tips to Make Perfect Mary Berry Oatmeal Parkin
To make sure your Mary Berry oatmeal parkin turns out perfectly, follow these pro tips:
- Use medium oatmeal, not rolled oats or instant oats, as they will give the cake a better texture and flavor.
- Use golden syrup and treacle, not honey or molasses, as they will give the cake a darker color and a deeper taste.
- Don’t overmix the batter, as this will make the cake tough and dense. Just stir until everything is well combined.
- Don’t overbake the cake, as this will make the cake dry and hard. Check the cake after 50 minutes and insert a skewer in the center. If it comes out clean, the cake is done.
- Don’t cut or remove the cake from the tin until it is completely cool, as it will be very fragile and sticky when hot. Let it cool in the tin and then wrap it in paper and foil.
- Don’t eat the cake right away, as it will be better after a few days. Store it in a cool, dry place and let it mature and soften.
Variations of Mary Berry Oatmeal Parkin
You can also try some variations of Mary Berry oatmeal parkin, by changing some of the ingredients or adding some extras.
Here are some ideas:
- Fold in dried fruits like raisins, currants, or cranberries to introduce a chewy sweetness.
- Incorporate spices such as cinnamon, nutmeg, or cloves for added warmth and aroma.
- Mix in orange zest or a splash of juice for a bright, citrusy flavor.
- Stir through chopped stem or candied ginger for a spicy kick.
- Add chocolate chunks or chips for a decadent, chocolatey dimension.
How do I store Mary Berry, Oatmeal Parkin?
To store Mary Berry oatmeal parkin, follow these steps:
- Let the cake cool completely in the tin.
- Wrap the cake in baking paper and foil, making sure it is well sealed.
- Store the cake in a cool, dry place, such as a cupboard or a pantry.
- Keep the cake for up to 5 days before eating.
How do I reheat Mary Berry, Oatmeal Parkin?
To reheat Mary Berry oatmeal parkin, follow these steps:
- Preheat your oven to 180C (or 160C for fan ovens).
- Cut the cake into slices and place them on a baking tray.
- Cover the slices with foil and bake for 10 to 15 minutes, or until warm.
- Enjoy your warm and sticky parkin.
Nutrition value (per serving):
- Calories: 248 kcal
- Fat: 11.4 g
- Saturated fat: 6.7 g
- Carbohydrates: 33.3 g
- Sugars: 18.5 g
- Fiber: 0.9 g
- Protein: 3 g
- Salt: 0.5 g
What is the difference between parkin and gingerbread?
A: Parkin and gingerbread are both types of spiced cakes that contain ginger, but they have some differences. Parkin is a traditional cake from Yorkshire, England, that is made with oatmeal, golden syrup, and treacle. It has a moist and sticky texture and a dark and rich flavor. Gingerbread is a more general term for cakes or cookies that are flavored with ginger and other spices, such as cinnamon, nutmeg, and cloves. Gingerbread can be made with different types of flour, sugar, and sweeteners, and can have various shapes and decorations.
How do you store parkin?
To store parkin, you need to wrap it in baking paper and foil, and keep it in a cool, dry place, such as a cupboard or a pantry. You should not cut or remove the parkin from the tin until it is completely cool, as it will be very fragile and sticky when hot. You should also wait for at least a day or two before eating the parkin, as it will become softer and stickier, and the flavors will develop. Parkin can last for up to two weeks if stored properly.
Can you freeze parkin?
Yes, you can freeze parkin for up to a month. To freeze parkin, you need to make sure it is fully cooled, then wrap it tightly in cling film or a freezer bag, making sure all the air is pushed out. To thaw frozen parkin, you need to leave it out at room temperature for several hours or overnight, keeping it wrapped to retain moisture.
Can you make parkin without oatmeal?
Yes, you can make parkin without oatmeal, but you will need to substitute it with another ingredient that can provide a similar texture and flavor. One option is to use porridge oats instead of oatmeal, but you will need to grind them to a finer consistency to mimic the texture of oatmeal. Another option is to use ground almonds instead of oatmeal, but you will need to reduce the amount of butter and sugar in the recipe, as almonds are already rich and sweet.
Mary Berry’s oatmeal parkin recipe is a delicious and easy dessert that you can make for your family or friends. It is a traditional ginger cake from Yorkshire, England, that is moist, sticky, and full of warm spices. It is perfect for cold winter days, or for celebrating Bonfire Night on November 5th. You can serve it with custard, cream, ice cream, or fresh berries for a more indulgent treat. You can also store it for up to two weeks, or freeze it for up to a month, and enjoy it later. Try this recipe today and see why it is a favorite among many.