This recipe takes the best elements of a traditional Yorkshire Parkin, inspired by classic methods and even a touch of Bettys' famous flair, and makes it incredibly easy. We'll guide you through each step to create a divine, sticky, and deeply ginger-spiced cake. We'll even show you how to create an incredible vegan version!
What are the ingredients for parkin?
There is a complete ingredient list in the recipe below, but the key ingredients of parkin are
- Oatmeal (medium or coarse)
- Flour (originally self-raising or a combination with baking powder)
- Dark muscovado sugar (whose flavor and stickiness are essential)
- Black treacle (another essential ingredient for flavor and color)
- Golden syrup (adds sweetness and contributes to the sticky texture)
- Butter (or a vegan alternative such as vegetable oil or block margarine)
- Milk (or plant-based alternative)
- Ginger (ground)
- Mixed spice (optional, but adds depth)
- Baking soda
In what ways does ginger cake differ from parkin?
Ginger cake and parkin share ginger as a prominent flavor, but they have distinct textures and a few dissimilar staple ingredients. Parkin is always oatmeal-based, making it heavier and stickier in consistency. It also typically contains dark muscovado sugar and black treacle, which provide its dark, rich color and molasses-like flavor. Ginger cake, on the other hand, will have a lighter, more open texture and may rely more on granulated sugar and lighter molasses or syrup. Parkin will also benefit from a resting period after baking to reach its full sticky consistency.
What is a traditional British parkin?
A traditional British parkin, or Yorkshire parkin, is a moist, sticky, and slightly chewy ginger cake made with oatmeal, dark molasses (treacle), and dark sugar. It is heavy in texture with a strong, warm ginger taste. It is traditionally eaten in the autumn and winter months, particularly around Bonfire Night (November 5th), and is a warming and highly satisfying bake.
Why is my parking not sticky?
There are a couple of reasons why your parkin is not sticky:
- Lack of sugar and treacle: These provide the stickiness that's characteristic. Ensure you're using the correct amounts, especially of dark muscovado sugar and black treacle.
- Overbaking: Baking for too long will make the cake dry out and lose its stickiness. Adhere to the given baking time and check for doneness by inserting a skewer—it should come out with moist crumbs attached.
- Not letting it rest: Parkin becomes more sticky as it cools and rests. It's traditionally left for a day or two, wrapped in greaseproof paper in an airtight container. This lets the moisture redistribute and the sticky texture form.
- Substituting ingredients: Lighter sugars or alternative syrups can alter the final texture. Sticking with traditional ingredients is the way to get the right stickiness.
Now, let's bake! Here is our Easy Parkin Recipe:
Step 1: Melt the Wet Ingredients
I will make a landscape photo of a saucepan on a hob with butter, dark muscovado sugar, black treacle, and golden syrup melting together. The mixture would be dark and glossy, with steam gently rising.
Ingredients:
- 125g unsalted butter (or 125g vegan block margarine/5 tbsp vegetable oil)
- 125g dark muscovado sugar
- 4 tbsp black treacle
- 4 tbsp golden syrup
Instructions:
- In a medium saucepan, put the butter (or vegan alternative), dark muscovado sugar, black treacle, and golden syrup.
- Melt over low heat, stirring occasionally until all are fully dissolved and the mixture is smooth. Don't boil.
- Set aside to cool a little.
Step 2: Combine Dry Ingredients
I will take a landscape photograph of a mixing bowl containing oatmeal, self-raising flour, ground ginger, and mixed spice. The ingredients should be well combined, and there should be a whisk resting in the bowl.
Ingredients:
- 125g medium or coarse oatmeal
- 125 g self-raising flour (add 1 tsp baking powder if using plain flour)
- 2 tsp ground ginger
- 1 tsp mixed spice (optional)
Instructions:
Whisk the oatmeal, self-raising flour (and baking powder if using), ground ginger, and mixed spice (if using) in a large mixing bowl.
Step 3: Mix Wet and Dry Ingredients
I will take a landscape photo of the wet ingredients, now slightly cooled, being poured into the bowl with the dry ingredients. A wooden spoon or spatula should be in the picture, ready to mix.
Instructions:
- Gradually pour the cooled, melted wet ingredients into the bowl with the dry ingredients.
- Combine thoroughly with a wooden spoon or spatula until barely combined. Be careful not to overmix. The batter will be extremely thick.
Step 4: Add Milk and Baking Soda
I will take a landscape photograph of the milk being poured into the parkin batter, with the teaspoon of baking soda already dissolved in the milk. The batter should be dark and thick in the bowl.
Ingredients:
- 4 tbsp milk (or vegan milk alternative)
- 1 tsp baking soda
Instructions:
- Mix the baking soda with the milk in a small jug or bowl.
- Pour the milk mixture into the pancake batter and stir well until fully incorporated. The batter will be slightly lighter in color and a little more fluid.
Step 5: Fill and Prepare the Baking Tin
I will insert a landscape photograph of a square baking tin lined with parchment paper. The dark pancake batter is being poured evenly into the prepared tin.
Instructions:
- Preheat your oven to 160°C (140°C fan/Gas Mark 3).
- Grease and line an 18 cm (7 inch) square baking tin with parchment paper, with an overhang for easy removal.
- Pour the pancake batter evenly into the prepared tin.
Step 6: Bake the Parkin
I will take a landscape photograph of the baking tin containing the parkin in an oven. The parkin should be rising slightly and be a slightly darker color around the edges.
Instructions:
- Bake in the center of the preheated oven for 45-60 minutes, or until a skewer inserted into the center comes out with moist crumbs adhering to it. The exact baking time will depend on your oven.
- The parkin will be very dark brown in color and spring slightly when pressed.
Step 7: Cool and Rest the Parkin
I will take a landscape photograph of the baked parkin in the tin, resting on a wire rack. Steam should be emanating slowly from the top.
Instructions:
- Let the parkin cool in the tin for at least 15-20 minutes.
- Carefully lift the parkin out of the tin using the parchment paper overhang and place it on a wire rack to cool completely.
Step 8: Wrap and Store for Stickiness
I will take a landscape photograph of the cooled parkin being wrapped securely in parchment paper.
Instructions:
- Wrap the parkin tightly in parchment paper when cold.
- Store in an airtight container at room temperature for at least 24-48 hours before slicing and serving. This is necessary for the parkin to develop its signature sticky texture.
Step 9: Slice and Serve!
I will take a landscape shot of the slices of the sticky, dark parkin on a plate, ready to be served. The texture should look moist and slightly chewy.
Instructions:
- When it has stood for at least a day, cut the parkin into fingers or squares.
- Enjoy your delicious, sticky, and traditional Yorkshire Parkin! It's lovely on its own with a cup of tea or served with a scoop of ice cream or custard.
Vegan Parkin Recipe Adaptation:
To make this recipe vegan, simply substitute the butter with 125 g of a decent-quality vegan block margarine or 5 tablespoons of vegetable oil. Substitute the cow's milk with a plant milk alternative (e.g., oat, soy, or almond milk). All the other ingredients are naturally vegan. Follow the above method for a scrumptiously sticky vegan parkin!
🍴 Instruments (Kitchen Tools)
Medium saucepan – for melting butter, sugar, treacle, and syrup
Large mixing bowl – to mix dry ingredients and batter
Whisk – for combining dry ingredients
Wooden spoon – for stirring batter
Small bowl – for dissolving baking soda in milk
Measuring spoons – to measure tablespoons and teaspoons accurately
Baking tin (18 cm / 7 inch square tin)
Parchment paper – for lining the tin and wrapping the parkin after baking
Oven – preheated to 160°C (140°C fan/Gas Mark 3)
Wire cooling rack – to cool baked parkin
Knife – for slicing the cooled parkin
Airtight container – for storing the wrapped parkin while it becomes sticky
0 Comments