Easy Mary Berry Parkin Recipe

Mary Berry’s Parkin recipe is a traditional Yorkshire gingerbread cake made with oatmeal, black treacle, golden syrup, and spices, known for its sticky, moist texture. Popular on Bonfire Night, it improves with age, becoming richer and stickier. Its objective is to provide a comforting, spiced treat for cozy gatherings.

What is the difference between parkin and ginger cake? Parkin, a Northern English treat, is made with oatmeal and black treacle for a denser, stickier texture. Ginger cake is lighter, often uses golden syrup, and lacks the gritty consistency of oatmeal.

Mary Berry’s Parkin recipe delivers a sticky, spiced gingerbread cake with oatmeal and black treacle, perfect for Bonfire Night. Its rich flavor deepens over time, making it an easy, cozy treat for autumn gatherings. Try it for a traditional Northern English delight that’s simple to bake.

Mary Berry Parkin Ingredients

• 200g self-raising flour
• 100g medium oatmeal (or finely ground rolled oats)
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 100g light brown sugar
• 50g black treacle (molasses)
• 100g golden syrup
• 110g salted butter
• 1 large egg
• 150ml milk
• 1 tsp bicarbonate of soda

Equipment

• 8-inch (20cm) square baking tin
• Baking parchment
• Large mixing bowl
• Small saucepan
• Whisk or wooden spoon
• Measuring jug
• Wire rack

Method

Step by step instructions to make Mary Berry Parkin from scratch:

Step 1) Preheat Oven and Prepare Tin: Preheat your oven to 160°C (140°C fan) or Gas Mark 3. Grease an 8-inch square baking tin and line it with baking parchment, ensuring the paper overlaps the edges for easy removal.

Step 2) Mix Dry Ingredients: In a large mixing bowl, sift together the self-raising flour, ground ginger, cinnamon, and nutmeg. Add the medium oatmeal and light brown sugar. Stir well to combine.

Step 3) Melt Wet Ingredients: In a small saucepan over low heat, gently melt the butter, black treacle, and golden syrup, stirring until smooth. Remove from heat and let it cool slightly.

Step 4) Combine Egg and Milk: In a measuring jug, whisk the egg and milk together. Stir in the bicarbonate of soda until fully dissolved.

Step 5) Make the Batter: Create a well in the center of the dry ingredients. Pour in the melted butter mixture, followed by the egg and milk mixture. Stir thoroughly until the batter is smooth and well-combined. The batter will be slightly runnier than typical cake batter.

Step 6) Bake: Pour the batter into the prepared tin. Bake for 50–60 minutes, or until the top feels firm and slightly crusty. A skewer inserted into the center should come out clean. If the top browns too quickly, cover with foil after 50 minutes.

Step 7) Cool and Store: Allow the Mary Berry Parkin to cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely. For best results, wrap in parchment and store in an airtight container for 2–3 days to develop its sticky texture and deeper flavors.

Step 8) Serve: Cut baked parkin into squares or fingers. Serve at room temperature with tea, custard, whipped cream, or vanilla ice cream for a cozy treat.

Tips

• Oatmeal Substitution: If medium oatmeal is unavailable, blitz rolled oats in a food processor to a finer consistency.
• Avoid Overbaking: Check at 50 minutes to prevent dryness. The cake should be slightly undercooked for a squidgy center.
• Storage: Parkin lasts up to 10 days in an airtight container and can be frozen for up to 3 months.
• Flavor Variations: Add orange zest for a festive twist or a pinch of cloves for extra warmth.
• Gluten-Free Option: Use gluten-free self-raising flour and certified gluten-free oats.

Nutritional Information (Per Serving, Approx. 12 Servings)

• Calories: 200 kcal
• Fat: 8g
• Carbohydrates: 30g
• Protein: 3g

Serving Suggestions

• Pair with custard or whipped cream for a dessert.
• Serve with poached pears or baked apples for a fruity contrast.
• Enjoy with a hot cup of tea or coffee for a classic afternoon treat.

Mary Berry Parkin Variations and Substitutes

Mary Berry’s Parkin can be varied with orange zest or cloves for extra flavor. Swap black treacle for molasses, or golden syrup for honey. Use gluten-free flour and oats for a gluten-free version. Replace medium oatmeal with finely ground rolled oats. Demerara sugar can substitute for light brown sugar. Some recipes add candied ginger or dried fruit, not included here, for added texture and sweetness.

FAQs

Mary Berry’s Parkin recipe yields a rich, sticky gingerbread cake, perfect for Bonfire Night or cozy autumn gatherings.

With its blend of oatmeal, treacle, and warm spices, it deepens in flavor over time.

Whether served with tea, custard, or ice cream, this Northern English treat is easy to make, versatile with substitutions like gluten-free flour, and a delightful way to embrace tradition.

Try it for a comforting, spiced delight!

Mary Berry Parkin

Mary Berry Parkin recipe is traditional Yorkshire gingerbread cake, rich with oatmeal, black treacle, and golden syrup, perfect for Bonfire Night. This sticky, spiced treat improves with age, becoming moister after a few days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine British

Servings 12 Servings

Calories 200 kcal

Equipment

• 8-inch (20cm) square baking tin
• Baking parchment
• Large mixing bowl
• Small saucepan
• Whisk or wooden spoon
• Measuring jug
• Wire rack

Ingredients

  

• 200 g self-raising flour
• 100 g medium oatmeal or finely ground rolled oats
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 100 g light brown sugar
• 50 g black treacle molasses
• 100 g golden syrup
• 110 g salted butter
• 1 large egg
• 150 ml milk
• 1 tsp bicarbonate of soda

Instructions

 

• Preheat your oven to 160°C (140°C fan) or Gas Mark 3. Grease an 8-inch square baking tin and line it with baking parchment, ensuring the paper overlaps the edges for easy removal.
• In a large mixing bowl, sift together the self-raising flour, ground ginger, cinnamon, and nutmeg. Add the medium oatmeal and light brown sugar. Stir well to combine.
• In a small saucepan over low heat, gently melt the butter, black treacle, and golden syrup, stirring until smooth. Remove from heat and let it cool slightly.
• In a measuring jug, whisk the egg and milk together. Stir in the bicarbonate of soda until fully dissolved.
• Create a well in the center of the dry ingredients. Pour in the melted butter mixture, followed by the egg and milk mixture. Stir thoroughly until the batter is smooth and well-combined. The batter will be slightly runnier than typical cake batter.
• Pour the batter into the prepared tin. Bake for 50–60 minutes, or until the top feels firm and slightly crusty. A skewer inserted into the center should come out clean. If the top browns too quickly, cover with foil after 50 minutes.
• Allow the parkin to cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely. For best results, wrap in parchment and store in an airtight container for 2–3 days to develop its sticky texture and deeper flavors.
• Cut into squares or fingers. Serve at room temperature with tea, custard, whipped cream, or vanilla ice cream for a cozy treat.

Keyword Mary Berry Parkin recipe