Dessert
Parkin with Syrup
About this dish
A proper Yorkshire parkin, dark and sticky with golden syrup, is the only way to see out Bonfire Night. This version keeps the crumb tender and the ginger generous, and it gets even better if you can bear to keep it for a day or two.
Serve it thickly sliced with a cup of strong tea.
Ingredients
UK and US measurements are both included for every recipe.
plain flour
grain225g
Imperial measurement: 1¾ cups
rolled oats
grain100g
Imperial measurement: 1 cup
ground ginger
spice2 tsp
ground cinnamon
spice1 tsp
ground nutmeg
spice½ tsp
bicarbonate of soda
other1 tsp
butter
fat170g
Imperial measurement: ¾ cup
golden syrup
liquid225g
Imperial measurement: ¾ cup
black treacle
liquid85g
Imperial measurement: ¼ cup
soft dark brown sugar
other170g
Imperial measurement: ¾ cup packed
milk
dairy3 tbsp
egg
dairy1 large
Method
Preheat and prepare
5 minutesHeat the oven to 160°C (320°F) and line a 23cm (9in) square cake tin with baking parchment.
Mix dry ingredients
5 minutesIn a large bowl, combine the flour, oats, ground ginger, cinnamon, nutmeg, and bicarbonate of soda.
Melt the wet ingredients
5 minutesIn a saucepan, gently melt the butter, golden syrup, black treacle, and brown sugar together, stirring until smooth. Do not let it boil.
Combine mixtures
5 minutesPour the melted mixture into the dry ingredients and stir well. Add the milk and beaten egg, and mix to a smooth batter.
Bake the parkin
50 minutesPour the batter into the prepared tin and bake for 45–50 minutes, until the top is firm and a skewer inserted into the centre comes out clean.
Cool and store
5 minutesAllow the parkin to cool completely in the tin, then turn out. For the best flavour, wrap in baking parchment and store in an airtight tin for 2–3 days before serving.
Equipment
- 23cm (9in) square cake tin
- Baking parchment
- Large mixing bowl
- Saucepan
- Whisk
Nutrition facts
Tips
- For the classic sticky texture, resist cutting into the parkin straight away. Wrapped and left for two or three days, it becomes wonderfully moist and the ginger mellows.
- If golden syrup is hard to find, you can substitute light corn syrup, but the flavour will be slightly less rich. Black treacle can be swapped for molasses.
- A little extra syrup brushed over the top while still warm gives an extra glossy, sticky finish.
- Serve thickly sliced with a strong cup of Yorkshire tea.
Serving suggestions
- Serve in thick slices with a cup of strong tea or a glass of cold milk. It’s also lovely with a spoonful of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent.
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Recipe by
Harriet Pembroke
Specialises in British cuisineHarriet makes scones with clotted cream and jam (cream first, then jam — she is a Cornish loyalist).
Describe yourself in three words: Proper, creamy, scone wars.