Delia Smith Parkin Recipe

This Delia Smith Parkin is a traditional sticky ginger cake made with oats, treacle, and golden syrup. It has a deep, warming flavour and a wonderfully soft texture that becomes even better after resting for a day or two. The recipe is simple and dependable, making it perfect for both beginner and experienced home bakers. From preparation to baking, it takes about 1 hour, plus time for cooling and maturing.

Ingredients

For the Parkin Batter

• 225g self-raising flour
• 100g medium oatmeal
• 2 tsp ground ginger
• 1 tsp mixed spice
• 110g unsalted butter
• 110g dark brown sugar
• 200g golden syrup
• 150g black treacle
• 1 large egg
• 150ml milk
• 1 tsp bicarbonate of soda

How to Make Delia Smith Parkin Recipe

• Prepare the oven: Preheat the oven to 170°C fan or 180°C conventional. Grease and line a 20cm square baking tin with baking parchment so the cake lifts out easily after baking.
• Melt the syrup mixture: Place the butter, dark brown sugar, golden syrup, and treacle in a saucepan over gentle heat. Stir slowly until the butter melts and everything blends into a smooth mixture. Remove from the heat and leave to cool slightly.
• Combine the dry ingredients: In a large mixing bowl, stir together the self-raising flour, oatmeal, ground ginger, and mixed spice until evenly combined.
• Add the egg and milk: Beat the egg lightly. Stir the bicarbonate of soda into the milk, then add both the egg and milk mixture to the bowl of dry ingredients.
• Mix the batter: Pour the warm syrup mixture into the bowl and stir everything together until you have a smooth, thick batter.
• Bake the parkin: Pour the batter into the prepared tin and level the top. Bake in the centre of the oven for 40 to 45 minutes until the cake feels firm and slightly springy in the middle.
• Cool the cake: Leave the parkin to cool in the tin for about 30 minutes, then transfer to a wire rack to cool completely.
• Allow it to mature: Wrap the cooled cake in baking parchment and store it in an airtight container for at least 24 hours before serving. This resting time allows the texture to become beautifully sticky.

Tips for the Best Delia Smith Parkin

Why does parkin improve after resting?

The oats absorb moisture from the syrup and treacle as the cake sits, creating the classic soft and sticky texture.

How do I keep parkin moist?

Wrap the cooled cake tightly in baking parchment and store it in an airtight container. This helps retain moisture and improves the flavour.

Can I reduce the treacle flavour?

If you prefer a lighter flavour, replace half the treacle with extra golden syrup. The cake will still be delicious but slightly sweeter.

Why is my parkin dry?

This usually happens if the cake is baked too long or the oven is too hot. Always check a few minutes before the suggested baking time ends.

Serving Suggestions

• Serve thick slices with a cup of tea
• Warm slightly and serve with custard
• Spread with a little salted butter
• Pair with stewed apples or pears for dessert

Storage

Room Temperature

Store wrapped parkin in an airtight container for up to 5 days. The flavour and texture will improve over time.

Refrigerator

You can refrigerate it for up to 7 days. Allow it to return to room temperature before serving for the best texture.

Freezing

Wrap slices individually in baking paper and freeze for up to 3 months. Defrost at room temperature and warm gently if desired.

Nutrition

• Calories: 330 kcal
• Carbohydrates: 49g
• Protein: 5g
• Fat: 13g
• Saturated Fat: 7g
• Sodium: 220mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Delia Smith Parkin Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

15

minutes

Cooking time

45

minutes

Total time

60

minutes

Calories

330

kcal

Traditional sticky ginger parkin made with oats, treacle and golden syrup. A classic British cake that improves after resting for a day or two.

Ingredients

• 225g self-raising flour

• 100g medium oatmeal

• 2 tsp ground ginger

• 1 tsp mixed spice

• 110g unsalted butter

• 110g dark brown sugar

• 200g golden syrup

• 150g black treacle

• 1 large egg

• 150ml milk

• 1 tsp bicarbonate of soda

Directions

• Preheat the oven to 180°C (160°C fan) and line a 20cm square baking tin.
• Melt butter, sugar, golden syrup and treacle gently in a saucepan.
• Mix flour, oatmeal, ginger and mixed spice in a bowl.
• Beat the egg and combine with milk and bicarbonate of soda.
• Pour the syrup mixture and egg mixture into the dry ingredients and mix until smooth.
• Pour into the prepared tin and level the top.
• Bake for 40–45 minutes until firm and cooked through.
• Cool completely then wrap and store for 24 hours before serving for best texture.

Notes

• Parkin becomes stickier and more flavorful after resting.
• Store tightly wrapped to maintain moisture.
• Slices freeze well for up to 3 months.