Mary Berry’s Traditional Parkin is a beloved British cake, a moist and flavorful treat that hails from Yorkshire in Northern England. Parkin is a classic gingerbread-like cake made with oats, flour, and treacle, which gives it a distinct deep, dark color and rich flavor. It’s typically enjoyed in colder months, particularly around bonfire night in November, but it’s perfect year-round for those who enjoy a comforting, spicy dessert.
What sets Mary Berry’s version apart is her ability to perfectly balance the warmth of the spices-ginger, cinnamon, and sometimes nutmeg-with the subtle sweetness of golden syrup and dark treacle. Her recipe creates a soft, slightly sticky texture that becomes even better with time, as it allows the flavors to develop further. The oats give it a hearty texture that makes it more filling than a traditional sponge cake, and it’s a cake that can be sliced into squares or bars for easy sharing.
Parkin’s charm lies in its rustic simplicity and its ability to age well. As the cake sits, it becomes even more tender, and the flavors meld together to make it an even more satisfying treat. It’s ideal for an afternoon tea, served with a cup of hot tea or coffee, and perfect for warming up during the colder months. This cake is a tribute to traditional English baking, and Mary Berry’s version encapsulates all of those old-world qualities in a way that feels fresh and accessible.
Mary Berry’s Traditional Parkin Recipe
Ingredients Needed
To make Mary Berry’s Traditional Parkin, you will need a mixture of standard pantry ingredients, but there are a few special elements that give parkins their unique flavor and texture. Here’s a rundown of what you’ll need:
- Plain Flour (all-purpose flour): This forms the base of the cake, giving it structure. The amount of flour can affect the cake’s texture, so Mary Berry’s proportions ensure it’s just right for a dense yet tender crumb.
- Pinhead Oats (or medium oatmeal): These oats are essential in giving the parkin its hearty, chewy texture. Unlike regular rolled oats, pinhead oats are coarser, which means they provide more texture and contribute to the cake’s rustic charm.
- Ground Ginger: This is the primary spice that defines the flavor of parkins. Ground ginger brings warmth and a slight spiciness to the cake, creating a comforting depth of flavor.
- Ground Cinnamon: Cinnamon adds sweetness and a gentle spice to complement the ginger. It softens the intensity of the ginger and brings a warm, aromatic touch to the cake.
- Bicarbonate of Soda (Baking Soda): A leavening agent to help the cake rise slightly while keeping the dense texture that parkins are known for. This ensures the cake has a nice crumb without becoming too heavy.
- Golden Syrup: This British staple is essential for providing the parkin with its characteristic sweetness and moisture. It’s thicker than honey but more subtle in flavor, contributing to the overall richness of the cake.
- Dark Treacle: This is the other key sweetener in parkins. It’s a deep, molasses-like syrup with a rich, slightly bitter flavor. Treacle balances the sweetness of the golden syrup and adds a depth of flavor to the cake.
- Butter: Unsalted butter is used for richness and to help create a tender crumb. It combines with the syrups to keep the cake moist.
- Brown Sugar: Soft brown sugar is used for additional sweetness, and it contributes to the cake’s overall moistness. Its caramel notes blend beautifully with the treacle and golden syrup.
- Milk: A small amount of milk helps to bring the batter together and adds to the overall tenderness of the cake. It provides moisture and helps activate the leavening agents.
- Eggs: Eggs bind all the ingredients together and provide structure to the cake.
Equipment Needed
To make Mary Berry’s Traditional Parkin, you’ll need some basic kitchen equipment. Here’s a list of the essential items to ensure everything goes smoothly:
- Mixing Bowls: A large mixing bowl to combine the dry ingredients and a separate bowl for the wet ingredients. Having a decent-sized bowl helps prevent spills and allows for easier mixing.
- Saucepan: A medium-sized saucepan will be needed to melt the butter, golden syrup, and treacle together. You want a smooth, evenly combined mixture before incorporating it into the dry ingredients.
- Wooden Spoon or Hand Whisk: To stir the batter, a wooden spoon is ideal, but a hand whisk could also be used if you prefer.
- Measuring Cups and Spoons: Accuracy in your measurements will help achieve the best texture and taste. Measuring cups are essential for the dry ingredients, while measuring spoons will be helpful for the spices.
- 8-inch Square Cake Tin or Round Cake Tin: Mary Berry typically uses an 8-inch square tin, but you can use a round cake tin if you prefer. Make sure to line the tin with baking parchment or grease it well to prevent sticking.
- Cooling Rack: After baking, it’s important to let the cake cool on a wire rack. This prevents it from becoming soggy on the bottom and allows air to circulate around the cake for an even cooling process.
Instructions To Make Mary Berry’s Traditional Parkin
Step 1: Preheat The Oven
Start by preheating your oven to 150°C (130°C fan) or 300°F. Grease and line your cake tin with baking parchment to make sure your parkin doesn’t stick once it’s baked.
Step 2: Melt The Wet Ingredients
In a saucepan, combine the butter, golden syrup, and treacle over low heat. Stir gently until everything is melted together, creating a smooth and glossy mixture. Be sure not to let the syrup boil, as it can become too thick.
Step 3: Mix Dry Ingredients
In a large mixing bowl, sift the flour, ground ginger, ground cinnamon, bicarbonate of soda, and brown sugar together. Then add the pinhead oats, ensuring the dry ingredients are well combined.
Step 4: Combine Wet And Dry Ingredients
Once your wet ingredients have melted, pour them into the dry ingredients. Add the milk and crack in the eggs. Stir everything together gently using a wooden spoon until the batter is smooth and combined. Be careful not to overmix, as this can affect the texture.
Step 5: Bake The Parkin
Pour the batter into the prepared cake tin and spread it out evenly. Place it in the center of the oven and bake for about 50-60 minutes. The parkin should be firm to the touch, and a skewer inserted into the center should come out clean or with just a few crumbs attached.
Step 6: Cool And Store
Allow the parkin to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely. Parkin improves with age, so it’s often best to wrap it in cling film or foil and leave it for a day or two before slicing, allowing the flavors to deepen.
Tips And Tricks
- Allow It to Mature: One of the best things about parkin is that it actually improves with age. If you can, make it a day or two in advance. This gives the oats and spices time to meld together, making the cake even more flavorful.
- Add More Spice: If you love a stronger ginger kick, feel free to add extra ground ginger or a pinch of ground cloves or nutmeg. It will elevate the spiciness and warmth of the cake.
- Store Properly: Once cooled, wrap your parkin tightly in cling film or store it in an airtight container. It can last for up to a week at room temperature, and the flavors will only continue to develop.
- Serving Suggestions: Mary Berry’s Traditional Parkin is delicious on its own, but it also pairs beautifully with a dollop of clotted cream or a drizzle of honey for added richness.
- Vary the Oats: You can experiment with different types of oats. Pinhead oats are traditional, but if you prefer a finer texture, you could use rolled oats or medium oatmeal for a smoother consistency.
Mary Berry’s Traditional Parkin is a timeless British cake that showcases the heartwarming flavors of ginger, cinnamon, treacle, and oats. Its dense, moist texture and rustic charm make it a perfect choice for colder months, and it’s a wonderful addition to any tea time or special occasion. The beauty of this cake lies in its simplicity, requiring few ingredients but delivering on flavor and satisfaction.
Whether you’re a seasoned baker or new to the kitchen, Mary Berry’s method ensures that you can create this classic cake with ease and confidence. With just the right balance of spices, sweetness, and moisture, it’s a recipe you’ll want to make again and again. And remember-this cake only gets better with time, so resist the urge to devour it all in one sitting!
Easy Recipe Variations For Mary Berry’s Traditional Parkin
Mary Berry’s traditional parkin is a quintessential British treat, rich with the earthy flavors of treacle, ginger, and oatmeal. It’s an incredibly versatile recipe that can be tailored to suit various tastes, preferences, and dietary needs. While the classic version is already a crowd-pleaser, experimenting with subtle changes can elevate the cake in exciting ways. Here are a few easy variations to try:
1. Add Nuts For Extra Crunch
If you love a bit of texture in your baked goods, adding nuts is a fantastic option. Chopped walnuts, hazelnuts, or pecans complement the deep, molasses-like flavor of the treacle perfectly. The slight bitterness of nuts balances the sweetness of the parkin, providing a crunchy contrast to the otherwise soft and sticky crumb. For the best results, lightly toast the nuts before folding them into the batter to bring out their natural oils and enhance their flavor.
2. Swap Golden Syrup For Honey Or Maple Syrup
Golden syrup is a key ingredient in Mary Berry’s original parkin recipe, giving it a characteristic sweetness and rich depth. However, if you’re looking for a more complex flavor profile, why not swap it out for honey or maple syrup? These alternatives introduce their own unique flavors-honey gives a floral note, while maple syrup brings a caramelized richness that’s slightly more robust. Just keep in mind that these swaps might change the consistency of the batter slightly, so adjust your flour or oatmeal to maintain the right balance.
3. Try A Zesty Twist With Lemon Or Orange
While ginger is the signature spice in parkin, adding citrus zest can offer a refreshing contrast to its earthy richness. A teaspoon of lemon or orange zest incorporated into the batter infuses the cake with a subtle, zesty fragrance that lifts the flavors. This variation works especially well if you’re preparing parkin during the lighter months, like spring or summer, when citrus fruits are in season. For an extra punch, you can also drizzle the cake with a light citrus glaze after baking.
4. Gluten-Free Version
For those who are gluten-sensitive or following a gluten-free diet, swapping the regular flour for a gluten-free blend or using ground oats (instead of oat flour) works wonders. Oats are naturally gluten-free, but ensure that the oats you use are certified gluten-free to avoid cross-contamination. You might also want to add a bit more liquid to the mixture, as gluten-free flours tend to absorb moisture differently.
5. Vegan-Friendly Parkin
If you’re following a plant-based lifestyle, you can easily adapt Mary Berry’s parkin to make it vegan-friendly. Replace the butter with dairy-free margarine or coconut oil, and swap the eggs with flaxseed or chia seed "eggs" (simply mix one tablespoon of ground flaxseeds with three tablespoons of water and let it sit for five minutes until it thickens). For the milk, choose a non-dairy alternative such as almond, oat, or soy milk. The result will be a deliciously moist and satisfying parkin that’s entirely plant-based but just as comforting.
6. Spicy Parkin
For spice enthusiasts, you can amp up the ginger and introduce other warm spices like cinnamon, cloves, or allspice into the mix. This will transform the parkin into a cozy, spiced treat, perfect for the colder months or for adding an unexpected layer of warmth to the flavor profile. You can adjust the quantity based on how intense you want the spiciness to be-just be cautious with the cloves, as their flavor can easily overpower other spices.
7. Add Dried Fruits
Dried fruits like sultanas, raisins, or currants can give the parkin an extra burst of sweetness and moisture. Soaking the dried fruits in a little bit of tea or rum beforehand will plump them up and infuse them with flavor. The small bursts of chewy sweetness throughout the dense, ginger-laden cake will provide a lovely contrast in texture, making every bite a delightful experience.
Storing Leftovers
Mary Berry’s traditional parkin is a cake that improves with age. The longer it sits, the more the flavors meld together, and the stickier it becomes. It’s one of those cakes that actually gets better after a couple of days, so if you’re lucky enough to have leftovers, you’re in for a treat!
Room Temperature Storage
If you’re planning to eat your parkin within a few days, the best way to store it is by wrapping it tightly in parchment paper or plastic wrap and placing it in an airtight container. Stored this way, it should last for up to a week at room temperature. The humidity in the cake will keep it soft and moist, and the tight wrapping will prevent it from drying out. Avoid refrigerating it as this can cause the texture to become overly firm and dry.
Freezing
Parkin also freezes beautifully, making it an ideal cake to prepare in advance for a later date. To freeze, wrap the cake in a couple of layers of plastic wrap, then place it in a freezer-safe bag or container. The cake will stay fresh for up to three months. When you’re ready to enjoy it, simply allow it to thaw at room temperature for a few hours, or heat a slice in the microwave for 20-30 seconds. This will bring back its original sticky, soft texture.
Refreshing Leftovers
If you’ve stored your parkin and find that it’s become a bit dry after a few days, don’t worry! A drizzle of warm milk or a light soak in tea can refresh it. Gently warm the cake in the microwave with a splash of liquid, and it will absorb the moisture and soften up, making it as good as new.
What To Eat With Mary Berry’s Traditional Parkin?
Mary Berry’s traditional parkin is a rich, flavorful cake that stands on its own, but it can also be paired with a variety of other ingredients to elevate the experience even further. Here are a few delightful ideas to complement your parkin:
1. Tea
Parkin is often served as a traditional tea-time treat in the UK, and for good reason. A warm cup of Earl Grey, Assam, or English Breakfast tea pairs perfectly with its dense, spicy texture. The gentle tannins in the tea balance the sweetness of the cake, creating a harmonious contrast.
2. Clotted Cream Or Whipped Cream
For those with a sweet tooth, clotted cream or freshly whipped cream makes an indulgent topping. The richness of the cream complements the deep flavors of the ginger and treacle in the parkin, and the combination of soft and creamy with dense and sticky is irresistible. For a twist, you could even infuse the cream with a little vanilla or cinnamon to enhance the overall flavor.
3. Custard
Another comforting option is serving the parkin with warm, creamy custard. Whether it’s traditional egg custard or a vegan version, the smooth, velvety custard contrasts beautifully with the cake’s spiciness and texture. It’s a delightful winter dessert that feels like a hug in a bowl.
4. Ice Cream
A scoop of ice cream, especially vanilla, cinnamon, or even ginger-flavored, is a perfect match for parkin. The cold creaminess of the ice cream provides a cool, refreshing contrast to the warm, spiced cake. You can even drizzle a bit of salted caramel sauce over the top for an added layer of decadence.
5. Fresh Fruit
For a lighter, fresher touch, serve the parkin with some seasonal fresh fruit. Pears, apples, or berries work especially well. The slight acidity of the fruit can cut through the richness of the parkin, making it a more balanced dessert.
Conclusion
Mary Berry’s traditional parkin is a comforting, hearty cake that has stood the test of time for a reason. With its robust combination of ginger, treacle, and oatmeal, it’s a cake that fills the kitchen with warmth and offers deep, satisfying flavors. Whether you’re sticking to the classic recipe or experimenting with variations like nuts, citrus, or gluten-free alternatives, parkin is adaptable to many tastes and occasions.
Moreover, this cake’s staying power-both in terms of flavor and shelf life-makes it an excellent choice for prepping ahead, storing leftovers, or making in bulk. Paired with a cup of tea, a dollop of cream, or some fresh fruit, Mary Berry’s parkin remains a classic British dessert that is as versatile as it is delicious. Whether enjoyed as a simple afternoon treat or served as part of a more elaborate spread, it’s a cake that will surely delight everyone who tastes it.
FAQs
What Is Parkin, And How Does Mary Berry’s Recipe Differ From Other Versions?
Parkin is a traditional Yorkshire cake made with oats, treacle, and ginger, often enjoyed during colder months. Mary Berry’s recipe for traditional parkin is known for its perfect balance of moistness and spice, achieved through the use of golden syrup and black treacle, alongside a blend of ground ginger and mixed spice. Her version also includes the use of oats, which gives the cake a distinctive texture, and the cake is left to mature for a few days to allow the flavors to develop fully, which is a hallmark of traditional parkin recipes.
Can I Make Mary Berry’s Parkin Recipe Gluten-free?
Yes, you can adapt Mary Berry’s traditional parkin recipe to be gluten-free. Simply replace the plain flour with a gluten-free flour blend. Ensure that the oats you use are certified gluten-free, as some oats can be processed in facilities that handle gluten. This way, you can still enjoy the rich, sticky texture and warm, spiced flavor of parkin without the gluten.
How Long Should I Leave The Parkin To Mature Before Eating?
For the best flavor and texture, it’s recommended to leave Mary Berry’s parkin for at least 2-3 days before eating. This resting period allows the flavors to meld together and the cake to become more moist and tender. If you can wait even longer, parkin often improves in flavor after a week, making it a great make-ahead treat for events or gatherings.
