This Hairy Bikers parkin recipe makes a sticky ginger cake with golden syrup, soft brown sugar, and ground ginger. The result is a wonderfully moist cake that gets stickier the longer you keep it. It takes just over an hour and serves 8.
I love making this for bonfire night as it’s one of those bakes that actually tastes better after a few days. It’s become a regular in my autumn baking rotation.
Parkin Recipe Ingredients
- 225g self-raising flour
- 115g soft brown sugar
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- Pinch of salt
- 55g butter
- 115g golden syrup
- 1 free-range egg
- 200ml milk
How To Make Parkin
- Prepare the oven and tin: Preheat your oven to 150°C (130°C Fan / Gas Mark 2). Line a 20cm square cake tin with baking parchment.
- Mix the dry ingredients: Sieve the self-raising flour into a large bowl. Add the soft brown sugar, ground ginger, bicarbonate of soda, and a pinch of salt. Stir to combine.
- Melt the wet ingredients: Place the butter and golden syrup in a saucepan over low heat. Stir gently until the butter has melted and the mixture is smooth. Remove from the heat and let it cool slightly.
- Combine egg and milk: Beat the egg and milk together in a jug.
- Bring the batter together: Gradually pour the butter and syrup mixture into the dry ingredients and stir. Add the egg and milk mixture and stir until smooth. Pour into the lined tin.
- Bake: Bake for approximately 1 hour, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
What Is the Secret to Perfect Parkin?
- Do not boil the syrup: When melting the butter and golden syrup together, keep the heat low. If the mixture boils, it can make the finished cake too hard and dry.
- Let it rest before eating: This parkin is best eaten a couple of days after baking. Wrapping it and storing it in an airtight container lets the cake become soft, moist, and sticky.
- Do not overmix the batter: Stir until the ingredients are just combined. Overmixing develops the gluten and gives you a tough cake rather than a tender one.
- Try other ginger bakes: If you enjoy this recipe, you might also like the Hairy Bikers gingerbread recipe for a classic spiced bake.
What Should You Serve on the Side?
Parkin is lovely on its own with a cup of tea or coffee. For something a bit more special, 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 adds extra sweetness. For a bonfire night spread, pair it with the Hairy Bikers ginger cake or a sticky toffee pudding for a full dessert table.
Does This Keep Well?
Wrap the parkin in cling film or foil and place it in an airtight container at room temperature. It tastes best after 2 to 3 days of resting, and will keep well for up to a week.
Parkin freezes well. Wrap slices or the whole cake tightly in cling film, then in foil. Freeze for up to 3 months and thaw at room temperature before serving.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 280 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 180mg
- Total Carbohydrate: 52g
- Dietary Fibre: 1g
- Sugars: 30g
- Protein: 4g
Frequently Asked Questions
What is the difference between parkin and gingerbread? Traditional parkin uses oatmeal and black treacle for a dense, sticky texture, while gingerbread is usually lighter and made with just flour and golden syrup. This Hairy Bikers version is a simpler, lighter style of parkin.
How does Hairy Bikers parkin compare to Mary Berry’s? Mary Berry’s parkin uses oatmeal and black treacle for a darker, stickier result. The Hairy Bikers version uses golden syrup and self-raising flour, giving a lighter, more cake-like finish.
Why is parkin traditionally eaten on bonfire night? Parkin has been linked to Guy Fawkes Night celebrations in Northern England for centuries. The baking tradition dates back to harvest festivals in Yorkshire and Lancashire where oat-based cakes were made around early November.
Can I use black treacle instead of golden syrup? Yes, swapping golden syrup for black treacle will give you a darker, richer, and more bitter cake. It changes the flavour significantly, so taste as you go if mixing both.
What is the difference between Yorkshire and Lancashire parkin? Yorkshire parkin traditionally uses black treacle and more oats, giving it a darker and stickier texture. Lancashire parkin favours golden syrup and is lighter and sweeter, closer to a ginger cake.
Try More Recipes:
Hairy Bikers Parkin Recipe
Description
This Hairy Bikers parkin recipe is a sticky ginger cake made with golden syrup, soft brown sugar, and ground ginger. Baked at a low temperature, it becomes soft and moist after resting for a couple of days.
Ingredients
Instructions
- Prepare: Preheat oven to 150°C (130°C Fan / Gas Mark 2). Line a 20cm square cake tin with baking parchment.
- Dry mix: Sieve the flour into a large bowl. Add the sugar, ginger, bicarbonate of soda, and salt. Stir to combine.
- Melt: Place the butter and golden syrup in a pan over low heat. Stir until melted and smooth. Remove from heat.
- Combine: Beat egg and milk together in a jug. Pour butter mixture into dry ingredients, then add egg mixture. Stir until smooth.
- Bake: Pour batter into the tin. Bake for approximately 1 hour until a skewer comes out clean.
- Cool and rest: Leave to cool in the tin. Wrap and store in an airtight container for 2 to 3 days before serving.
