How to Make Mary Berry’s Traditional Parkin: A Classic Yorkshire Recipe

This Mary Berry’s Traditional Parkin is a rich, sticky ginger cake with a touch of oats that’s perfect for cozy afternoons or bonfire nights.

Mary Berry’s Traditional Parkin is one of those recipes that feels like a warm hug on a chilly day. Its combination of sticky molasses, warming spices, and hearty oats makes it incredibly comforting. I love how simple it is to make, and the best part? It tastes even better after a couple of days when the flavors really settle in. Whether it’s for a family gathering or just a sweet treat, this parkin always hits the spot.

Ingredients

For the parkin:

• 3 cups (275g) rolled oats
• 1½ cups (175g) all-purpose flour
• 2 tsps ground ginger
• ½ cup (175g) molasses
• ⅔ cup (150g) salted butter
• ½ cup + 2 tbsps (115g) dark muscovado sugar
• 1 tsp freshly grated nutmeg
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 extra-large egg
• ⅔ cup (150ml) milk

Instructions

1. Prep your oven and pan:

Start by preheating your oven to 325°F (160°C). Grab an 8×8-inch square pan, grease it well, and line it with parchment paper, letting the edges hang over for easy lifting later.

2. Mix the dry ingredients:

In a big mixing bowl, stir together the rolled oats, flour, ground ginger, cinnamon, nutmeg, and baking soda. This will be the base of your batter, so make sure everything is evenly combined.

3. Melt the wet ingredients:

In a small saucepan, combine the butter, molasses, and dark muscovado sugar. Heat gently, stirring every so often, until the mixture melts together into a smooth, shiny syrup. Take it off the heat and set it aside to cool for a couple of minutes.

4. Combine wet and dry ingredients:

Pour the warm molasses mixture over the dry ingredients. Using a wooden spoon or spatula, stir until everything is well coated. The batter will start coming together as it absorbs the syrupy goodness.

5. Add the egg and milk:

Whisk the egg and milk together in a small bowl, then pour it into the batter. Stir until you have a thick, sticky mixture. It might seem a bit loose, but that’s exactly how it should be.

6. Bake the parkin:

Scoop the mixture into your prepared pan and spread it out evenly, smoothing the top as best as you can. Pop it into the oven and bake for 50–55 minutes, or until the top feels firm and a toothpick inserted into the center comes out clean.

7. Cool and store:

Let the parkin cool in the pan for about 15 minutes before lifting it out using the parchment paper. Place it on a wire rack to cool completely. For the best results, wrap it in parchment paper and leave it in an airtight container for 2–3 days to let the flavors deepen.

Mary Berry’s Traditional Parkin

This Mary Berry's Traditional Parkin is a rich, sticky ginger cake with a touch of oats that’s perfect for cozy afternoons or bonfire nights.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 16 squares

Course: Dessert

Cuisine: British

Calories: 320

Ingredients Method

Ingredients

  

• 3 cups 275g rolled oats
• 1½ cups 175g all-purpose flour
• 2 tsps ground ginger
• ½ cup 175g molasses
• ⅔ cup 150g salted butter
• ½ cup + 2 tbsps 115g dark muscovado sugar
• 1 tsp freshly grated nutmeg
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 extra-large egg
• ⅔ cup 150ml milk

Method

 

1. Start by preheating your oven to 325°F (160°C). Grab an 8×8-inch square pan, grease it well, and line it with parchment paper, letting the edges hang over for easy lifting later.
2. In a big mixing bowl, stir together the rolled oats, flour, ground ginger, cinnamon, nutmeg, and baking soda. This will be the base of your batter, so make sure everything is evenly combined.
3. In a small saucepan, combine the butter, molasses, and dark muscovado sugar. Heat gently, stirring every so often, until the mixture melts together into a smooth, shiny syrup. Take it off the heat and set it aside to cool for a couple of minutes.
4. Pour the warm molasses mixture over the dry ingredients. Using a wooden spoon or spatula, stir until everything is well coated. The batter will start coming together as it absorbs the syrupy goodness.
5. Whisk the egg and milk together in a small bowl, then pour it into the batter. Stir until you have a thick, sticky mixture. It might seem a bit loose, but that’s exactly how it should be.
6. Scoop the mixture into your prepared pan and spread it out evenly, smoothing the top as best as you can. Pop it into the oven and bake for 50–55 minutes, or until the top feels firm and a toothpick inserted into the center comes out clean.
7. Let the parkin cool in the pan for about 15 minutes before lifting it out using the parchment paper. Place it on a wire rack to cool completely. For the best results, wrap it in parchment paper and leave it in an airtight container for 2–3 days to let the flavors deepen.

Nutritional Value (Per Serving)

• Calories: 320 kcal
• Protein: 5g
• Carbohydrates: 47g
• Fat: 12g
• Fiber: 3g
• Sugar: 22g

If you love a classic treat, make sure to explore our irresistible Swiss Roll Recipe. It’s just as decadent as the crowd-pleasing Mary Berry’s Traditional Parkin.

Conclusion

Mary Berry’s Traditional Parkin is a true classic that’s as satisfying to bake as it is to eat. The blend of molasses, spices, and oats creates a wonderfully rich and sticky texture that’s perfect for a cold evening with a cup of tea. Trust me, the leftovers (if there are any!) will taste even better after a day or two. Happy baking!