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Hairy Bikers Parkin

Hairy Bikers Parkin
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A traditional British ginger cake made with rolled oats, treacle, and warm spices, resulting in a moist, sticky texture that improves with age. Perfect for Bonfire Night or as a comforting dessert with deep, aromatic flavors.

Ingredients

Scale
  • 1 cup rolled oats (old-fashioned, not quick-cooking)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 cup unsalted butter
  • 1/4 cup dark brown sugar, packed
  • 1/4 cup black treacle (or molasses if unavailable)
  • 1/4 cup golden syrup (or light corn syrup)
  • 1 large egg, at room temperature
  • 2 tablespoons whole milk

Instructions

  1. Preheat the oven to 300°F / 150°C. Grease an 8×8-inch square baking pan with butter and line it with parchment paper, leaving an overhang on two sides for easy removal. This ensures even heat distribution and prevents the parkin from sticking, making cleanup simpler.
  2. In a medium mixing bowl, whisk together 1 cup rolled oats, 1/2 cup all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt until thoroughly combined. Whisking aerates the dry ingredients, which helps promote an even rise and distributes the spices uniformly.
  3. Place a medium saucepan over low heat and add 1/4 cup unsalted butter, 1/4 cup dark brown sugar, 1/4 cup black treacle, and 1/4 cup golden syrup. Stir continuously with a wooden spoon until the butter is fully melted and the mixture is smooth and homogeneous, about 3-5 minutes. Do not let it boil to avoid burning the sugars, which can impart a bitter taste.
  4. Remove the saucepan from the heat and let the mixture cool for 5-7 minutes until it is warm but not hot to the touch. Cooling prevents the egg from curdling when added later, ensuring a smooth batter without lumps.
  5. Pour the warm butter-syrup mixture into the bowl with the dry ingredients. Use a spatula to fold and stir until all the dry ingredients are moistened and no flour pockets remain. The mixture will be thick and sticky; thorough mixing is key to avoid dry spots in the baked cake.
  6. In a small bowl, lightly beat 1 large egg with a fork until uniform in color and slightly frothy. This step ensures the egg incorporates evenly into the batter, contributing to the structure and moisture.
  7. Add the beaten egg and 2 tablespoons whole milk to the batter. Stir gently with the spatula until the egg and milk are fully incorporated and the batter is smooth and cohesive. Avoid overmixing to keep the texture tender and prevent toughness.
  8. Pour the batter into the prepared baking pan and use the spatula to spread it evenly into the corners and smooth the top. Tap the pan lightly on the counter to release any air bubbles, which helps achieve an even crumb without large holes.
  9. Place the pan in the preheated oven and bake for 45-50 minutes. The parkin is done when the top is firm to the touch, the edges pull away slightly from the pan, and a skewer inserted into the center comes out clean with no wet batter. Visual cues are crucial as oven temperatures can vary.
  10. Remove the pan from the oven and place it on a wire rack. Let the parkin cool in the pan for 10 minutes to set; this prevents it from breaking or crumbling when removed, maintaining its structural integrity.
  11. Using the parchment overhang, lift the parkin out of the pan and transfer it to the wire rack to cool completely, about 1-2 hours. Cooling thoroughly allows the texture to set properly and enhances the stickiness characteristic of parkin.
  12. Once completely cool, wrap the parkin in parchment paper and store it in an airtight container at room temperature for at least 24 hours before serving. Parkin’s flavor deepens and becomes stickier with age, making it better after a day or two; this maturation is traditional for optimal taste.

Notes

Store in an airtight container at room temperature for up to 1 week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving. Reheat individual slices in the microwave for 10-15 seconds or in a preheated 300°F / 150°C oven for 5 minutes to restore moisture.

Nutrition

Keywords: Hairy Bikers Parkin, parkin recipe, British dessert, ginger oatmeal cake, bonfire night cake, treacle cake, spiced cake, baking, make-ahead dessert, sticky cake, oatmeal dessert

Find it online: https://britishrecipes.uk/hairy-bikers-parkin/