James Martin’s Parkin is a beautifully sticky, deeply spiced Yorkshire classic made with oats, black treacle, and golden syrup. It has a soft yet slightly chewy texture that improves as it rests, becoming even richer after a day or two. The flavour is warm with ginger and dark sugar notes, making it perfect for autumn and Bonfire Night. This is an easy traybake that takes around 1 hour to prepare and bake, plus resting time for the best texture.
Ingredients
For the Parkin
- 225g unsalted butter
- 110g soft dark brown sugar
- 200g black treacle
- 200g golden syrup
- 225g medium oatmeal
- 225g self-raising flour
- 2 tsp ground ginger
- 1 tsp mixed spice
- 1 large egg
- 150ml whole milk
- 1 tsp bicarbonate of soda
How to Make James Martin Parkin Recipe
- Prepare the oven: Preheat the oven to 160°C fan or 180°C conventional. Grease and line a 23 x 30cm traybake tin with baking parchment, ensuring the sides are well covered.
- Melt the butter and syrups: Place the butter, dark brown sugar, black treacle and golden syrup into a saucepan over low heat. Stir gently until melted and smooth. Remove from the heat and allow to cool slightly.
- Mix the dry ingredients: In a large bowl, combine the oatmeal, self-raising flour, ground ginger and mixed spice. Stir well so the spices are evenly distributed.
- Combine wet and dry: Pour the melted syrup mixture into the dry ingredients and mix thoroughly. Beat the egg with the milk in a small jug. Dissolve the bicarbonate of soda into the milk mixture, then stir everything into the bowl until smooth.
- Bake: Pour the mixture into the prepared tin and level the surface. Bake for 45 to 55 minutes until firm to the touch and slightly darkened on top. A skewer should come out with a few moist crumbs.
- Cool and rest: Leave the Parkin to cool completely in the tin. For the best texture, wrap it in baking parchment and foil and store for 1 to 2 days before cutting. This resting time makes it beautifully sticky.
Tips
Why is my Parkin dry?
It may have been overbaked. Check it at the 45 minute mark and remember it should still feel slightly soft in the centre as it firms up on cooling.
How do I make it stickier?
Wrap the cooled Parkin well and leave it for at least 24 hours before slicing. The moisture redistributes and creates the classic sticky texture.
Can I use porridge oats instead of medium oatmeal?
Yes, but pulse them briefly in a food processor to break them down slightly. This gives a closer texture to traditional oatmeal.
What tin size works best?
A 23 x 30cm traybake tin gives the ideal thickness. A smaller tin will require a longer baking time.
Serving Suggestions
- Serve in thick squares with a cup of strong tea.
- Warm slightly and add custard for a comforting pudding.
- Spread with a little salted butter for extra richness.
- Top with vanilla ice cream for a modern twist.
Storage
Room Temperature
Wrap tightly in parchment and foil. Store in an airtight tin for up to 5 days. The flavour improves after the first day.
Refrigerator
Not usually necessary, but it can be chilled for up to 1 week. Bring to room temperature before serving for the best texture.
Freezing
Freeze in slices wrapped well for up to 3 months. Defrost at room temperature and warm slightly if desired.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 62g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 10g
- Sodium: 210mg
Values are approximate and may vary depending on ingredients used.
FAQs
Why does Parkin need to rest before eating?
Resting allows the moisture from the syrups to settle evenly throughout the cake. This creates the traditional sticky texture and deeper flavour.
Can I make Parkin without treacle?
Black treacle gives the signature deep flavour. You can substitute dark molasses, but the taste will be slightly different.
How do I know when Parkin is baked properly?
The top should feel firm and slightly springy. A skewer inserted into the centre should come out with a few moist crumbs but not wet batter.
Can I make this recipe gluten free?
Yes, use a gluten free self-raising flour blend and ensure your oatmeal is certified gluten free. The texture may be slightly softer.
James Martin Parkin Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesTraditional Yorkshire Parkin made with oatmeal, black treacle and warming ginger spice. A sticky, rich traybake that improves as it rests.
Ingredients
225g unsalted butter
110g soft dark brown sugar
200g black treacle
200g golden syrup
225g medium oatmeal
225g self-raising flour
2 tsp ground ginger
1 tsp mixed spice
1 large egg
150ml whole milk
1 tsp bicarbonate of soda
Directions
- Preheat oven to 180°C (160°C fan). Grease and line a 23 x 30cm traybake tin.
- Melt butter, sugar, treacle and golden syrup in a saucepan over low heat.
- Mix oatmeal, flour and spices in a large bowl.
- Stir melted mixture into dry ingredients.
- Mix egg, milk and bicarbonate of soda together, then stir into batter.
- Pour into tin and bake for 45 to 55 minutes until firm.
- Cool completely and wrap well. Rest for 1 to 2 days before slicing.
Notes
- Parkin improves after resting for 24 to 48 hours.
- Do not overbake to keep the texture moist.
- Store wrapped tightly to maintain stickiness.
