his moist Hairy Bikers Parkin is made with a mix of rolled oats, black treacle, ginger, and lemon zest. The result is a dense, sticky, and spicy gingerbread cake that improves with time. This recipe is a perfect traditional bake for bonfire night or a cozy autumn treat and makes a lovely square cake for 8 people.
Hairy Bikers Parkin Ingredients
- 100g rolled oats
- 225g plain flour
- 1 tbsp ground ginger
- 1 tsp mixed spice
- 1/2 tsp bicarbonate of soda
- 115g butter, at room temperature
- 115g dark muscovado sugar
- 200g black treacle
- 2 tbsp golden syrup
- 1 large egg
- 150ml milk
- Zest of 1 lemon
How To Make Hairy Bikers Parkin
- Prepare the oven and tin: Preheat your oven to 160°C (325°F). Grease and line a 20cm (8-inch) square baking tin with baking parchment.
- Mix dry ingredients: In a large bowl, mix the rolled oats, plain flour, ground ginger, mixed spice, and bicarbonate of soda.
- Combine wet ingredients: In a separate large saucepan, gently melt the butter, dark muscovado sugar, black treacle, and golden syrup over low heat. Stir until the sugar has dissolved and the mixture is smooth. Remove from the heat and let it cool slightly.
- Finish the batter: Once the treacle mixture has cooled, whisk in the egg, milk, and lemon zest. The mixture may look a bit curdled, but this is normal. Gradually pour the wet mixture into the bowl with the dry ingredients. Mix everything together with a wooden spoon until just combined. Do not overmix.
- Bake the parkin: Pour the batter into the prepared baking tin and spread it evenly. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool and store: Let the parkin cool completely in the tin. The key to true parkin is to let it sit for at least 2-3 days in an airtight container. This allows the cake to become dense, moist, and sticky.
Recipe Tips
- Use black treacle: This is a non-negotiable ingredient for authentic parkin. Black treacle gives the cake its signature dark color, rich, and slightly bitter flavor.
- Don’t overmix: Just like with many cakes, overmixing the batter will develop the gluten in the flour, resulting in a tough, chewy parkin instead of a moist, crumbly one. Mix only until the dry ingredients disappear.
- Patience is a virtue: Parkin is a cake that improves with age. Storing it in an airtight container for a few days lets the flavors deepen and the texture become wonderfully sticky and dense.
- Lemon zest is key: The lemon zest might seem unusual, but it cuts through the sweetness and rich flavor of the treacle, adding a bright note that balances the overall taste perfectly.
What To Serve Parkin
Parkin is a hearty cake that is delicious on its own with a cup of tea or coffee. For a more decadent dessert, serve a slice slightly warmed with a dollop of clotted cream or a scoop of vanilla ice cream. A drizzle of golden syrup over the top also adds extra sweetness and stickiness. For a classic autumn pairing, serve it with a glass of milk or a festive spiced cider.
How To Store Parkin Leftovers
- Store: Parkin is traditionally stored for a few days before eating to improve its texture and flavor. Keep it in a sealed, airtight container at room temperature. It will stay fresh and sticky for at least a week, and sometimes even longer.
- Freeze: Parkin freezes exceptionally well. Wrap a whole or sliced block tightly in cling film, then in foil. It can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
Hairy Bikers Parkin Nutrition Facts
- Serving Size: 1 slice
- Calories: 350 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 4g
Frequently Asked Questions
- What is the difference between parkin and gingerbread? While both cakes are spiced with ginger, parkin is a specific type of gingerbread. It is distinguished by its use of oatmeal and black treacle, which gives it a darker color, denser texture, and a unique, sticky consistency. True parkin is also meant to be stored and eaten after a few days, unlike most gingerbreads which are baked and eaten on the same day.
- Can I use golden syrup instead of black treacle? While you can use more golden syrup in place of the black treacle, the result will not be an authentic parkin. The cake will be lighter in color and less rich and bitter in flavor. Black treacle is essential for the characteristic taste and sticky texture.
- Why did my parkin turn out dry? A dry parkin is usually a result of overbaking. The cake should be moist and dense. Check for doneness with a skewer but err on the side of a slightly underbaked center, as it will continue to set as it cools and ages.
Try More Recipes:
Hairy Bikers Parkin Recipe
Description
Hairy Bikers Parkin is a traditional Yorkshire gingerbread cake known for its dense, sticky, and moist texture. Made with rolled oats, black treacle, and ginger, it’s a perfect autumnal treat that improves with age.
Ingredients
Instructions
- Prep: Preheat oven to 160°C (325°F). Grease and line a 20cm square tin.
- Dry mix: Combine oats, flour, ginger, mixed spice, and bicarb in a bowl.
- Wet mix: Gently melt butter, sugar, black treacle, and golden syrup in a saucepan. Cool slightly.
- Finish batter: Whisk egg, milk, and lemon zest into the treacle mixture. Pour into dry ingredients and mix until just combined.
- Bake: Pour into the tin and bake for 50-60 minutes.
- Store: Cool in the tin, then transfer to an airtight container and store for 2-3 days before serving.
