Although you can eat this classic Yorkshire specialty as soon as it’s cooled, it gets softer and more delicious over time, so we recommend making it at least a day in advance, to give it time to mature and for the oats to soften. Once cool, wrap the tin well in foil and keep at room temperature for 3-5 days before serving for best results.
Parkin is an absolute classic! A sticky cake that's made with oats and treacle, creating the perfect teatime treat.
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Yields:
16 serving(s)
Prep Time:
10 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 15 mins
Cal/Serv:
219
Ingredients
150g
unsalted butter
150g
light brown soft sugar
175g
dark treacle
2Tbsp.
ground ginger
1tsp.
ground cinnamon
175g
plain flour
1tsp.
bicarbonate of soda
1
large egg, lightly beaten
175ml
whole milk
125g
porridge oats
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 20.5cm square tin with baking parchment.
Step 2 In a medium pan heat the butter, sugar, treacle and spices over low heat, stirring until the sugar dissolves (don’t allow mixture to boil). Set aside to cool for 10min.
Step 3 Using a handheld electric whisk, beat butter mixture briefly to re-combine, then stir in the flour and bicarbonate of soda using a wooden spoon. Add the egg and milk and use the whisk to beat until smooth. Stir in the oats. Scrape into prepared tin and bake for 50min-1hr or until risen and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
Step 4When cool, remove from tin, peel off parchment and cut into squares. Serve.
To Store
Store in an airtight container at room temperature for up to 2 weeks.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
