Quick & Easy Mary Berry Oatmeal Parkin Recipe for Cozy Baking

Parkin, a beloved Yorkshire delicacy, weaves warmth and nostalgia into every delectable bite.

Traditional regional baking captures the essence of hearty comfort through its rich, molasses-like sweetness.

Soft, sticky textures emerge from a careful blend of oatmeal and robust spices that dance across your palate.

Generations of home bakers have cherished this classic treat, transforming simple ingredients into something magical.

Deeply aromatic ginger notes mingle with golden syrup, creating a sensory experience that transports you to cozy kitchens.

Each slice tells a story of cultural heritage and culinary craftsmanship passed down through family recipes.

Mary Berry’s interpretation celebrates the timeless charm of this northern English classic: get ready to bake and savor pure deliciousness.

How to Prepare Mary Berry’s Oatmeal Parkin with Ease

Step 1: Prepare the Oven and Baking Tin

Warm up the oven to 160°C (320°F) or 140°C (285°F) for fan ovens. Grease a 22 cm (8.7 inch) square baking tin with butter and line it with baking paper.

Step 2: Mix Liquid Ingredients

• 1 egg
• Milk

Step 3: Create Syrup Base

• Golden syrup
• Treacle
• Sugar
• Butter

Ensure sugar dissolves completely, then remove from heat.

Step 4: Combine Dry Ingredients

• Oatmeal
• Flour
• Ground ginger

Add this dry mixture to the warm syrup pot.

Step 5: Blend All Ingredients

Pour the egg and milk mixture into the pot. Stir thoroughly until everything is well combined.

Step 6: Pour and Bake

Transfer the batter into the prepared baking tin. Bake in the preheated oven for 50-60 minutes. The cake is ready when it feels firm to the touch.

Step 7: Cool and Store

Allow the cake to cool completely inside the tin. Once cooled, wrap in baking paper and foil. For optimal flavor and texture, wait 3-5 days before serving. The parkin will soften and become stickier, remaining delicious for up to 2 weeks.

Handy Tips for Mary Berry’s Oatmeal Parkin Success

• Enhance Resting Magic: Allow the parkin to develop deep, complex flavors by letting it sit for up to five days, transforming its taste and texture.
• Amplify Ginger Intensity: Freshly ground ginger delivers a more potent punch compared to pre-ground varieties, elevating the cake's aromatic profile.
• Preserve Moisture Brilliance: Tightly wrap the cooled cake in baking paper and foil to lock in softness and prevent unwanted dryness.
• Master Oven Accuracy: Deploy an oven thermometer to guarantee precise temperature, ensuring the perfect parkin texture every time.
• Unveil Syrup Secrets: Select premium black treacle and golden syrup to capture the authentic, rich essence of traditional British baking.

Storage Advice for Keeping Oatmeal Parkin Moist

• Airtight Container Magic: Place your parkin in a sealed container lined with parchment paper to preserve its incredible moisture and prevent it from drying out. This method traps the cake's natural sticky goodness, ensuring each slice remains as delectable as the first day you baked it.
• Room Temperature Sweet Spot: Keep the parkin at a consistent room temperature between 60-70°F, away from direct sunlight or heat sources. This stable environment helps maintain its soft texture and allows the complex molasses and spice flavors to meld and intensify over time.
• Longevity Hack: Wrap the entire cake or individual slices in fresh baking paper, then cover with aluminum foil for an extra protective layer.

Creative Variations for Mary Berry’s Oatmeal Parkin

• Chocolate Chip Oatmeal Parkin: Fold in 100g of dark chocolate chips into the batter before baking for a rich, indulgent version that adds extra sweetness and depth to the traditional recipe.
• Nutty Spice Parkin: Sprinkle 50g of chopped walnuts or pecans on top before baking, and increase the ground ginger to 2 teaspoons for a more robust, crunchy variation with enhanced spice profile.
• Orange Zest Parkin: Add the zest of one orange to the wet ingredients for a bright, citrusy undertone that complements the warm ginger and creates a more complex flavor experience.
• Maple Pecan Parkin: Replace half the golden syrup with maple syrup and mix in 75g of toasted pecans to create a North American-inspired version that brings a new dimension to the classic British treat.

Reflections on Mary Berry’s Cozy Dessert

Parkin transcends mere dessert status, becoming Yorkshire’s cherished culinary heritage.

Mary Berry’s recipe unlocks generations of baking wisdom passed through family kitchens.

Ginger’s warmth and molasses’ deep complexity create an irresistible British classic that whispers comfort.

Traditional techniques merge with modern precision in this remarkable treat.

Rich layers of flavor develop over days, rewarding patient bakers with increasingly delectable results.

Sweet memories await those who embrace this legendary recipe – you’ll craft pure deliciousness, spark conversations, inspire kitchen adventures, and connect with century-old baking traditions that celebrate community and comfort.

Why Mary Berry’s Oatmeal Parkin Deserves a Spot in Your Kitchen

• Savor Slow-Developed Flavor: This parkin gets better with time, developing a deeper, richer taste as it rests for up to five days. The magical transformation means each bite becomes more moist and intense, creating a dessert that actually improves after baking.
• Embrace Simple Comfort Baking: With straightforward steps and minimal ingredients, this recipe welcomes bakers of all skill levels. No complicated techniques or fancy equipment needed – just basic mixing and standard baking tools make this a stress-free culinary adventure.
• Capture Traditional British Warmth: Originating from northern England, this oatmeal parkin represents classic comfort food with its ginger-infused, sticky texture. Perfect for cozy autumn afternoons or winter gatherings, the cake delivers a nostalgic connection to British baking heritage.
• Enjoy Make-Ahead Convenience: Unlike many cakes that decline in quality after baking, this parkin actually gets better with age. You can prepare it days in advance, knowing the flavor will continue to develop and improve, making it ideal for meal planning and stress-free entertaining.

Ingredients for a Warm Batch of Mary Berry’s Oatmeal Parkin

• Egg: Adds moisture and helps bind the ingredients together.
• Milk: Provides richness and helps create a smooth batter.
• Golden Syrup: Gives a deep, sweet flavor and helps create a sticky texture.
• Treacle: Adds rich, dark sweetness and depth to the parkin.
• Butter: Adds richness and helps create a moist cake.
• Sugar: Provides sweetness and helps with caramelization.

• Oatmeal: Gives the parkin its signature texture and nutty flavor.
• Flour: Provides structure to the cake.
• Ground Ginger: Adds warm, spicy notes characteristic of traditional parkin.

• Baking Paper: Prevents sticking and helps easy removal of the cake.
• Butter (for greasing): Ensures the cake doesn't stick to the tin.

Mary Berry Oatmeal Parkin Recipe

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4.7 from 15 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Classic Mary Berry Oatmeal Parkin celebrates traditional British baking with rich molasses and warming spices. Ginger-infused comfort emerges from this nostalgic northern England treat that delights with its deep, satisfying flavor and crumbly texture.

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Ingredients

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Main Ingredients:

• 200g (7 ounces) butter (plus extra for greasing)
• 250g (8.8 ounces) self-raising flour
• 200g (7 ounces) golden syrup

Spices and Sweeteners:

• 85g (3 ounces) light soft brown sugar
• 1 tablespoon ground ginger
• 85g (3 ounces) treacle

Binding Ingredients:

• 1 large egg
• 4 tablespoons milk
• 100g (3.5 ounces) medium oatmeal

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Instructions

1. Prepare the oven by warming it to 160 degrees Celsius (320 degrees Fahrenheit), adjusting to 140 degrees Celsius (285 degrees Fahrenheit) for convection settings. Coat a 22-centimeter (8.7-inch) square baking pan with unsalted butter and create a protective lining using parchment paper.
2. Whisk together the egg and whole milk in a medium mixing bowl until thoroughly combined.
3. In a large saucepan, gently melt golden syrup, dark treacle, granulated sugar, and unsalted butter over low heat. Ensure complete sugar dissolution, then remove from heat source.
4. Combine rolled oatmeal, all-purpose flour, and ground ginger in a separate mixing bowl. Carefully fold this dry mixture into the warm syrup blend.
5. Incorporate the egg and milk mixture into the saucepan, stirring until a smooth, uniform batter forms. Transfer the mixture evenly into the prepared baking pan.
6. Position the pan in the preheated oven and bake for approximately 50 to 60 minutes. Test for doneness by gently pressing the surface – it should feel firm and spring back slightly.
7. Allow the gingerbread to cool completely within the baking pan. Once cooled, wrap securely in parchment paper and aluminum foil. For optimal flavor development, allow the cake to rest for three to five days. The texture will become increasingly moist and rich, with the cake remaining delectable for up to two weeks when stored properly.

Notes

• Harness the magic of northern English baking with this generations-old comfort food steeped in cultural heritage.
• Discover how oatmeal transforms this cake into a uniquely dense, moisture-rich treat that gets better with time.
• Experience the warmth of Bonfire Night through a traditional cake that captures the cozy spirit of autumn and winter.
• Unlock the deep, complex flavors created by molasses and treacle that develop and intensify during the cake’s resting period.
• Embrace the classic British preservation technique of wrapping Parkin in baking paper and foil to maintain its signature soft, sticky texture.
• Let ginger’s warming spice dance with sweet, sticky notes, creating a perfectly balanced flavor profile that warms both body and soul.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: UK

Nutrition

• Serving Size: 12
• Calories: 731 kcal
• Sugar: 72 g
• Sodium: 268 mg
• Fat: 34 g
• Saturated Fat: 21 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 98 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 36 mg