James Martin Parkin recipe is a true taste of Yorkshire, bringing the sticky, spiced comfort of Northern England straight to your kitchen. As a proud Yorkshireman, James Martin champions this traditional ginger cake, which is historically eaten on Bonfire Night (November 5th). Unlike a standard sponge, Parkin relies on oatmeal and black treacle to create a dense, chewy texture that is uniquely satisfying. It is famous for its ability to “mature,” becoming stickier and more flavorful the longer you keep it, making it the perfect bake-ahead treat for autumn evenings.
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Why You Will Love This Parkin Recipe:
- The Authentic Texture: The addition of medium oatmeal gives the cake a nutty, slightly coarse crumb that distinguishes it from ordinary gingerbread.
- Deep Caramel Flavor: A combination of golden syrup, black treacle, and soft brown sugar creates a complex, dark sweetness that isn’t just sugary, but rich and toasted.
- Gets Better With Time: This is one of the few cakes that improves significantly after sitting for a few days, allowing the treacle to soften the crumb into a sticky delight.
- Warming Spices: Packed with ground ginger, nutmeg, and mixed spice, it delivers a cozy warmth that pairs perfectly with a cold night.
- Easy Melt-and-Mix: There is no creaming of butter and sugar required; you simply melt the wet ingredients and fold them into the dry, making it a very forgiving recipe.
James Martin Parkin Ingredients
- 100g Butter, plus extra for greasing
- 175g Golden syrup
- 50g Black treacle
- 100g Light soft brown sugar
- 100g Self-raising flour
- 80g Medium oatmeal (not rolled oats; look for the coarser oatmeal)
- 1 tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 1/2 tsp Mixed spice
- 1 Egg, beaten
- 4 tbsp Milk
How To Make James Martin Parkin
- Preheat and Prep: Preheat your oven to 150°C (300°F/Gas 2). Grease a 22cm (9 inch) square cake tin and line it with baking parchment.
- Melt the Sugars: Place the butter, golden syrup, black treacle, and soft brown sugar into a large saucepan. Heat gently over low heat, stirring occasionally until the butter has melted and the sugar crystals have dissolved. Do not let it boil. Remove from the heat and let it cool slightly for a few minutes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour, oatmeal, ground ginger, nutmeg, and mixed spice.
- Combine: Pour the warm melted syrup mixture into the dry ingredients. Stir well with a wooden spoon until fully combined.
- Add Liquids: Beat the egg with the milk in a small jug, then pour this into the batter. Mix thoroughly until you have a smooth, dark batter.
- Bake: Pour the mixture into the prepared tin. Bake in the center of the oven for 1 hour.
- Check Doneness: The cake should be firm in the center and slightly pulling away from the sides of the tin. A skewer inserted into the middle should come out clean.
- Cool: Allow the parkin to cool in the tin completely.
Recipe Tips
- Let it rest: This is the most important step. Parkin can be dry if eaten immediately. Wrap it up and leave it for 3 to 5 days to allow the treacle to soften the crumb.
- Watch the heat: Parkin has a high sugar content, so it can burn easily. Bake it low and slow, and check it after an hour to ensure the edges aren’t catching.
- Choose the right oatmeal: Use medium oatmeal rather than rolled porridge oats. This gives the cake its signature texture without being too gritty or too smooth.
- Weigh sticky ingredients: To make measuring easier, grease your weighing scale bowl or spoon with a little oil before adding the syrup and treacle so they slide right off.
What To Serve With Parkin?
While this Parkin Recipe is delicious on its own with a cup of tea, James Martin often elevates it into a dessert. The classic Yorkshire accompaniment is Stewed Rhubarb; the sharp acidity of the fruit cuts through the intense sweetness of the treacle. For a truly indulgent treat, serve a warm square of parkin with a scoop of Vanilla Ice Cream or a generous pour of Warm Custard. If you want to keep it simple, a smear of salted butter on a slice is a traditional way to enjoy it as an afternoon snack.
How To Store Leftovers Parkin?
- Room Temperature: This is the preferred method. Wrap the cool parkin in baking parchment and foil, or place it in an airtight tin. Store it in a cool, dry place. It will keep for up to 2 weeks.
- The Waiting Game: Ideally, do not eat the parkin immediately. Store it for 3 to 5 days before cutting. This allows the treacle and oatmeal to interact, making the cake softer and stickier.
- Freezing: You can freeze the baked parkin wrapped tightly in cling film for up to 3 months. Thaw at room temperature.
How To Reheat Leftovers Parkin?
Important Rule: Do not overheat. Parkin has a high sugar content due to the treacle and syrup. If you overheat it, the sugars will crystallize and harden as soon as it cools, turning your soft cake into a rock-hard biscuit.
- Microwave: Place a slice on a plate and heat for 10 to 20 seconds until warm and soft.
- Oven: Wrap the parkin in foil and warm in a low oven (140°C) for 10 minutes.
FAQs
Parkin is unique because it needs time to mature. If you eat it immediately after baking, it will be dry. The oats and treacle need about 3 to 5 days in an airtight tin to soften and develop that signature sticky, moist texture.
For the authentic texture, medium oatmeal is best. Rolled oats (porridge oats) are too large and will change the consistency of the cake. If you only have rolled oats, you can blitz them briefly in a food processor to break them down into a coarser flour texture.
While both use ginger and treacle, the main difference is the inclusion of oatmeal in parkin. The oatmeal gives parkin a denser, slightly nuttier texture compared to the softer, sponge-like crumb of a standard gingerbread cake.
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Parkin Nutrition Facts
Serving Size: 1 square (approx. 60g)
- Calories: 280 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 40mg
- Sodium: 150mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 3g
James Martin Parkin Recipe
Course: Dessert, Breakfast, BrunchCuisine: British, AmericanDifficulty: Easy16
servings15
minutes1
hour30
minutes380
kcalJames Martin Parkin Recipe is a comforting, spiced treat from Northern England. It is made with medium oatmeal, black treacle, golden syrup, and warming ground ginger. The result is a wonderfully sticky, dense cake that gets softer and tastier with time. It is perfect for Bonfire Night or a cozy afternoon tea.
Ingredients
100g Butter, plus extra for greasing
175g Golden syrup
50g Black treacle
100g Light soft brown sugar
100g Self-raising flour
80g Medium oatmeal (not rolled oats; look for the coarser oatmeal)
1 tsp Ground ginger
1/2 tsp Ground nutmeg
1/2 tsp Mixed spice
1 Egg, beaten
4 tbsp Milk
Directions
- Preheat and Prep: Preheat your oven to 150°C (300°F/Gas 2). Grease a 22cm (9 inch) square cake tin and line it with baking parchment.
- Melt the Sugars: Place the butter, golden syrup, black treacle, and soft brown sugar into a large saucepan. Heat gently over low heat, stirring occasionally until the butter has melted and the sugar crystals have dissolved. Do not let it boil. Remove from the heat and let it cool slightly for a few minutes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour, oatmeal, ground ginger, nutmeg, and mixed spice.
- Combine: Pour the warm melted syrup mixture into the dry ingredients. Stir well with a wooden spoon until fully combined.
- Add Liquids: Beat the egg with the milk in a small jug, then pour this into the batter. Mix thoroughly until you have a smooth, dark batter.
- Bake: Pour the mixture into the prepared tin. Bake in the center of the oven for 1 hour.
Check Doneness: The cake should be firm in the center and slightly pulling away from the sides of the tin. A skewer inserted into the middle should come out clean.- Cool: Allow the parkin to cool in the tin completely.
Notes
- Let it rest: This is the most important step. Parkin can be dry if eaten immediately. Wrap it up and leave it for 3 to 5 days to allow the treacle to soften the crumb.
Watch the heat: Parkin has a high sugar content, so it can burn easily. Bake it low and slow, and check it after an hour to ensure the edges aren’t catching.
Choose the right oatmeal: Use medium oatmeal rather than rolled porridge oats. This gives the cake its signature texture without being too gritty or too smooth.
Weigh sticky ingredients: To make measuring easier, grease your weighing scale bowl or spoon with a little oil before adding the syrup and treacle so they slide right off.
