Mary Berry Parkin Recipe – A Classic British Gingerbread

Parkin is a traditional British cake originating from Northern England, especially popular in Yorkshire. This deliciously sticky gingerbread cake, rich with treacle, golden syrup, oats, and warming spices, is a perfect treat for cold autumn and winter days. Its flavors deepen as it sits, making it even better after a day or two.

This recipe serves around 8 people and takes about 1 hour, including baking time.

Ingredients Needed to Make Mary Berry Parkin

• Butter – 110g (4 oz), softened: Provides a rich, moist texture.
• Golden Syrup – 110g (4 oz): Adds a light sweetness and a slight toffee flavor.
• Black Treacle – 110g (4 oz): Brings a rich, dark color and a deep molasses flavor.
• Soft Brown Sugar – 110g (4 oz): Adds caramel sweetness and moisture.
• Oatmeal – 175g (6 oz): Traditional in parkin, gives it a distinct texture.
• Self-Raising Flour – 175g (6 oz): The base that makes the cake light and fluffy.
• Ground Ginger – 2 tsp: Provides that characteristic warm, spiced flavor.
• Mixed Spice – 1 tsp: Adds complexity to the spice profile.
• Milk – 1 tbsp: Helps to create the right consistency for the batter.
• Egg – 1, beaten: Binds the ingredients together.

Equipment Needed

• 20cm (8-inch) square baking tin
• Large saucepan
• Mixing bowl
• Wooden spoon
• Baking parchment

Instructions to Make Mary Berry Parkin

1. Preheat and Prepare the Tin

• Preheat the Oven: Set your oven to 150°C (300°F).
• Prepare the Baking Tin: Grease a 20cm (8-inch) square tin and line it with baking parchment.

2. Melt the Butter and Sugars

• Combine Butter, Golden Syrup, and Black Treacle: In a large saucepan, add the butter, golden syrup, and black treacle. Gently heat on low, stirring until the butter has melted and everything is combined. Remove from heat.

3. Mix the Dry Ingredients

• Combine Oatmeal, Flour, and Spices: In a separate mixing bowl, combine the oatmeal, self-raising flour, ground ginger, and mixed spice. Mix well to evenly distribute the spices.

4. Combine Wet and Dry Ingredients

• Pour the Syrup Mixture into the Dry Ingredients: Add the melted butter and syrup mixture to the dry ingredients. Stir until everything is well combined.
• Add Milk and Egg: Stir in the milk and beaten egg until the batter is smooth and well-mixed.

5. Pour and Bake

• Transfer to the Tin: Pour the batter into the prepared tin, smoothing the top.
• Bake: Place in the preheated oven and bake for 50–60 minutes, or until the parkin is firm to the touch and a skewer inserted in the center comes out clean.

6. Cool and Serve

• Cool in the Tin: Let the parkin cool completely in the tin. This cake tastes best if stored in an airtight container for a day or two before serving, allowing the flavors to mature and the texture to become deliciously sticky.

 

What Do I Serve With Mary Berry Parkin?

• Whipped Cream: Adds a light, airy contrast to the dense, sticky parkin.
• Warm Custard: Classic with gingerbread-style cakes, custard adds creaminess.
• Hot Tea or Coffee: The rich, spiced flavor of parkin pairs wonderfully with a warm drink.

Pro Tips to Make Perfect Parkin

• Use Fresh Spices: Fresh ground ginger and mixed spice will give a more vibrant flavor.
• Let it Sit: Parkin develops a stickier, richer texture after a day or two in an airtight container.
• Adjust Spices to Taste: If you prefer a milder ginger flavor, reduce the amount of ground ginger by half a teaspoon.
• Don’t Overbake: To keep the cake moist, check it around the 50-minute mark.

Variations of Mary Berry Parkin

• Add Orange Zest: For a citrusy twist, add the zest of half an orange to the batter.
• Use Dark Brown Sugar: For an even deeper molasses flavor, swap soft brown sugar for dark brown sugar.
• Add a Touch of Cinnamon: Add a pinch of cinnamon for extra warmth and spice.
• Gluten-Free Option: Use a gluten-free flour blend in place of self-raising flour.

Nutrition Value

• Calories: 320 kcal
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 45g
• Fiber: 2g
• Sugars: 25g
• Protein: 4g

FAQs

How long should I let Mary Berry’s Parkin sit before eating?

For the best texture and flavor, let Mary Berry’s Parkin sit for at least one day in an airtight container after baking. This allows it to develop its signature sticky texture and rich taste, making it even more delicious.

Can I freeze Mary Berry’s Parkin?

Yes, you can freeze parkin. After it cools completely, wrap it tightly in parchment paper and then in foil or place it in an airtight container. It can be frozen for up to 3 months. When ready to eat, let it thaw at room temperature for a few hours.

Can I make Mary Berry’s Parkin gluten-free?

Yes, you can make a gluten-free version of Mary Berry’s Parkin by substituting the self-raising flour with a gluten-free self-raising flour blend. Additionally, ensure the oats you use are certified gluten-free for the best results.

What type of oats should I use in Mary Berry’s Parkin?

For the best texture, use medium oatmeal or rolled oats that are lightly ground. This gives the cake its characteristic chew and texture without overpowering the other ingredients. Avoid instant oats, as they can alter the texture of the parkin.

Final Words

Mary Berry’s Parkin is the perfect spiced treat for cozy afternoons, offering a unique combination of rich flavors and sticky texture. Letting it sit for a couple of days will make it even more delicious, and with its warming spices, this cake is bound to become a comforting autumn and winter favorite. Enjoy this classic British gingerbread with family and friends!