Delia Smith’s Parkin

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Introduction:
Delia Smith’s Parkin is a traditional English cake originating from Yorkshire, made primarily with oatmeal, molasses, and ginger. This moist, sticky, and richly flavored cake is perfect for autumn and winter, often enjoyed around Bonfire Night. With its warming spices and deep, treacly sweetness, Parkin is a comforting treat that gets better with age.

Ingredients Quantities:

Main Ingredients:

  • 225g (8 oz) self-raising flour
  • 110g (4 oz) medium oatmeal
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 225g (8 oz) golden syrup
  • 110g (4 oz) black treacle
  • 110g (4 oz) light brown sugar
  • 110g (4 oz) unsalted butter
  • 1 large egg, beaten
  • 2 tablespoons milk

Optional Addition:

  • A handful of raisins or sultanas for added texture and sweetness

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 140°C (275°F) or 120°C fan (250°F fan-assisted). Grease and line an 8-inch (20 cm) square baking tin with parchment paper.

2. Prepare the Dry Ingredients:

  • In a large mixing bowl, sift together the self-raising flour, oatmeal, ground ginger, ground cinnamon, ground nutmeg, and salt. Mix well to combine.

3. Melt the Wet Ingredients:

  • In a small saucepan, gently heat the golden syrup, black treacle, light brown sugar, and butter over low heat until the butter has melted and the mixture is smooth. Do not let it boil.

4. Combine Wet and Dry Ingredients:

  • Pour the melted mixture into the bowl with the dry ingredients. Stir well to combine.
  • Add the beaten egg and milk, and mix until you have a smooth batter.
  • If using, fold in the raisins or sultanas.

5. Bake the Parkin:

  • Pour the batter into the prepared baking tin, smoothing the top with a spatula.
  • Bake in the preheated oven for 1 1/2 to 2 hours, or until the cake is firm and a skewer inserted into the center comes out clean.

6. Cool and Store:

  • Allow the cake to cool completely in the tin before removing.
  • Once cool, wrap the Parkin in parchment paper and then in foil. Store in an airtight container for at least 3 days before serving. This allows the flavors to mature and the cake to become wonderfully sticky.

Tips for Success:

  • For the best texture and flavor, make the Parkin at least a few days in advance of when you plan to eat it.
  • Ensure the syrup and treacle mixture doesn’t boil; it should just be gently heated until smooth.
  • Use medium oatmeal for the traditional texture; avoid using fine or coarse oatmeal as it may alter the consistency of the cake.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 270
  • Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 35mg
  • Sodium: 180mg
  • Carbohydrates: 45g
  • Fiber: 2g
  • Sugars: 27g
  • Protein: 3g

Recommendation:
Delia Smith’s Parkin is best enjoyed with a cup of tea or coffee. For an extra indulgent treat, serve it slightly warm with a dollop of clotted cream or a scoop of vanilla ice cream. This cake makes an excellent addition to a festive dessert spread and is a delightful way to bring a taste of traditional Yorkshire to your table.

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