Classic Parkin Recipe

A delightful treat from Northern England, parkin is a traditional sponge cake made with oatmeal, treacle, golden syrup and ginger. Easy to make, it's perfect to make a few days in advance, and pairs well with a cup of tea.

Prep Time
20 mins
Cook Time
90 mins
  • 110g butter (softened)
  • 110g Tate & Lyle Pure Cane Dark Soft Brown Sugar
  • 55g Lyle's Black Treacle
  • 200g Lyle's Golden Syrup
  • 225g oatmeal
  • 110g self-raising flour
  • 2tsp ground ginger
  • 1tsp ground mixed spice
  • Pinch of salt
  • 2 eggs (beaten)
  • 1tbsp milk
  1. Preheat the oven to 140ºC/275ºF/Gas Mark 1 and grease and line a square cake tin.
  2. Melt the butter, Tate & Lyle Dark Soft Brown Sugar treacle and golden syrup in a pan, but do not boil. When melted, remove from the heat and put to one side.
  3. Measure the dry ingredients into a large bowl and make a well in the centre. Gradually add the melted butter mixture and stir. Pour in the eggs and milk and stir again.
  4. Pour into the prepared baking tin and bake in the oven for an hour and a half.
  5. Remove from the oven and leave to cool in the tin for 30 minutes, then turn out and place on a wire rack to cool completely.
  6. Always eat the parkin a day or two later – it gets stickier with age!
  7. Store for 24-48 hours before serving.