There’s something deeply nostalgic about a thick slice of Parkin — the kind that crumbles just slightly at the edges but sinks into sticky, ginger-sweet softness the moment you take a bite.
Originally from Yorkshire, this traditional British cake has quietly held onto its place in autumn kitchens and cozy tea tables, passed down through generations not because it’s fancy, but because it’s honest. Made with oats, treacle, and spice, Parkin isn’t trying to be flashy — it just works.
And here’s the real charm: this recipe actually improves with time. That rich molasses flavor deepens after a couple of days, while the oats soften for that perfectly chewy, moreish texture. It’s one of the few bakes that gets better the longer it sits — ideal for meal prep or gifting.
I first made this version after a rainy October afternoon called for something deeply comforting. The aroma alone — warm ginger, butter, and golden syrup — made the whole house feel like a hug.
And let’s be real, a cozy dessert that stores well, packs beautifully, and helps reduce sugar cravings with its fiber-rich oats? Total win. Studies even show that high-fiber bakes like this can support digestion and reduce blood sugar spikes — which makes this indulgent treat a sneaky health helper, too.
Parkin pairs beautifully with simple, hearty accompaniments like Oatmeal Banana Chocolate Chip Muffins or a mug of Spiced Hot Chocolate. Let it rest for a couple of days if you can resist — your patience will be rewarded.
Why This Recipe Stand Out?
- The aroma is pure magic: Every time I bake this, my entire kitchen smells like ginger, molasses, and toasty oats. It’s the kind of scent that makes you pause, breathe in, and feel instantly grounded — like autumn wrapped in a warm blanket.
- It gets better with time: Seriously. This is one of those rare bakes that actually improves after a day or two. The flavors deepen, the texture turns irresistibly sticky, and it becomes even more comforting with each bite.
- Easy swaps keep it flexible: I often skip the lard and just use more butter, or sneak in a little vanilla when I’m feeling fancy. It’s forgiving, which makes it ideal for casual weekend baking.
- It’s secretly smart eating: The oats add a boost of fiber, making it more filling and better at satisfying sweet cravings. I’ve found it helps me avoid random snacking later in the day.
- It’s my go-to for holiday trays: Whenever I include it in a bake box or dessert spread, someone always asks, “What’s that sticky ginger cake?” It never fails to be the quiet star of the show.
Parkin Recipe
Equipment
- Mixing bowls
- Saucepan
- Whisk or spoon
- Measuring cups and spoons
- 8-inch square baking tin (or similar size)
- Parchment paper
- Cooling rack
Ingredients
- 1 1/2 cups medium oatmeal
- 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon Mixed Spice
- Homemade Mixed Spice Recipe recommended
- 1/4 teaspoon ground mace
- 1/4 teaspoon salt
- 2/3 cups Black Treacle can substitute dark molasses
- 1/4 cup Golden Syrup there is no substitute, the flavor is very different than corn syrup
- Homemade Golden Syrup
- 1 cup loosely packed brown sugar
- 6 tablespoons butter
- 2 tablespoons lard optional, can substitute butter
- 1/4 cup candied/crystallized ginger finely diced (optional)
- Homemade Candied Ginger Recipe
- 1 large egg lightly beaten
- 2 tablespoons whole milk
Instructions
- Preheat your oven to 325°F (160°C) and line your baking tin with parchment paper.
- In a bowl, mix oats, flour, baking powder, spices, and salt.
- Gently melt treacle, golden syrup, sugar, butter, and lard (if using) in a saucepan — don’t boil.
- Stir the wet mixture into the dry ingredients until combined.
- Add the beaten egg and milk, mixing until smooth.
- Fold in candied ginger if using.
- Pour the batter into the lined tin and smooth the top.
- Bake for about 1 hour or until a toothpick comes out clean. Cool completely before slicing.
Nutrition Info:
| Nutrition | Value |
| Calories | 213kcal |
| Carbohydrates | 38g |
| Protein | 2g |
| Fat | 5g |
| Sugar | 28g |
| Sodium | 84mg |
Helpful Variations (Beyond The Basics!)
- Brown Butter Upgrade:
Try browning the butter before mixing it into the syrup. That deep nutty flavor adds an unexpected richness that balances beautifully with the sweet molasses notes. - Toasted Oat Texture Boost:
Lightly toast the oats in a dry pan before adding them to the dry mix. It enhances the texture and brings out a slightly nutty, almost caramelized flavor that makes the Parkin feel bakery-worthy. - Spice-Forward Twist:
Add a pinch of ground black pepper or allspice if you want to turn up the warmth. It gives the ginger a bit of a kick without overwhelming the rest of the flavors. - Orange Zest Brightness:
A bit of finely grated orange zest stirred into the batter adds a surprising pop of citrus that cuts through the sweetness — especially nice for a holiday version. - Sticky Top Hack:
While traditional Parkin gets stickier over time, brushing the warm cake with a bit of golden syrup right after baking speeds things up and gives you that shiny, irresistible top layer. - Boozy Bake Option:
Soak the candied ginger in dark rum or spiced whiskey for 10 minutes before folding it in. It’s subtle but gives a complex finish that feels festive without being overpowering.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
