Mary Berry Traditional Parkin

The first time I baked this parkin, I cut into it the very next day. It was fine. A bit crumbly, a bit dry—not quite what I’d hoped for. But then, after a few days tucked away in a tin, it transformed. The oats softened, the spices deepened, and suddenly it had that sticky, almost treacly texture that proper Yorkshire parkin is known for.

Now I always make it in advance, wrap it tight, and forget about it for at least a week. The patience pays off—just like it does with Mary Berry’s Sticky Gingerbread, which also deepens and softens beautifully over time. It’s one of the few cakes that genuinely needs time. Let me show you why the wait is worth it.

What Makes This Recipe Special

This isn’t your average ginger cake. Parkin is built for depth and keeping power—but if you’re after something quicker, Mary Berry’s Ginger Cake is just as spiced and delicious straight from the oven. What sets this recipe apart is:

• The use of molasses and dark muscovado sugar for a bold, bittersweet richness that only gets better with time.
• A hefty amount of rolled oats, which give it body and that classic parkin chew—without being heavy. If you’ve got extra oats to use up, Mary Berry’s Oat Cookies are a simple, buttery treat
• A no-fuss melt-and-mix method that means no creaming, no softening, no special equipment.

It’s low effort for a big reward—as long as you have the patience to let it sit.

Ingredients + Why They Matter

• Molasses (175g) – Essential for that dark, smoky depth. You can use black treacle if you’re in the UK, like in Mary Berry’s Treacle Tart, which is another nostalgic British bake that leans on syrupy richness
• Salted Butter (150g) – Adds richness and balance. No need for unsalted here.
• Dark Muscovado Sugar (115g) – Moist, sticky, and deeply flavoured. Light brown sugar isn’t a good substitute—it’s not punchy enough.
• All-Purpose Flour (175g) – Gives the structure without making it too heavy.
• Ground Ginger (2 tsp), Cinnamon (1 tsp), Fresh Nutmeg (1 tsp) – The warming backbone. I grate nutmeg fresh and it makes a real difference.
• Rolled Oats (275g) – The key to texture. Don’t swap for instant oats—they turn to mush.
• Egg (1 extra-large) – Helps bind everything together.
• Milk (150ml) – Keeps the batter fluid and helps hydrate the oats.
• Baking Soda (1 tsp) – Reacts with the acidic molasses to give lift.

Making It Yours (Without Ruining It)

• No molasses? Use treacle if you’re in the UK, or mix golden syrup and a touch of blackstrap molasses.
• Nutty twist: Add a handful of chopped toasted pecans or walnuts to the mix before baking.
• Extra ginger hit: Fold in 2 tablespoons chopped crystallised ginger just before baking.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Dry and crumbly texture	Cut into it too soon	Let it mature for 5–7 days in an airtight tin
Bitter aftertaste	Used too much treacle	Stick to the amount listed, or mix with syrup
Too firm to slice cleanly	Baked a bit too long	Check at 55 minutes—don’t wait for a dry skewer
Cake stuck to tin	Didn’t line base properly	Grease and line the base with parchment

How to Make Mary Berry’s Traditional Parkin

1. Preheat the oven to 180°C (350°F). Grease an 8-inch square tin and line the base with parchment paper.
2. Melt the wet mix: In a saucepan over low heat, melt together the molasses, butter, and sugar. Stir gently until smooth, then remove from heat and let it cool slightly.
3. Mix the dry: In a large bowl, sift together flour, ginger, cinnamon, and nutmeg. Stir in the rolled oats.
4. Combine wet ingredients: In a jug, whisk the egg and milk. Stir in the baking soda until dissolved.
5. Make the batter: Pour both the molasses mixture and the egg-milk mixture into the dry ingredients. Stir until fully combined.
6. Bake: Pour into the prepared tin, level the top, and bake for about 1 hour, or until firm to the touch. Don’t worry if the skewer isn’t totally dry—it firms up as it cools.
7. Cool and wrap: Let it cool in the tin for 10 minutes, then transfer to a wire rack. Once fully cool, wrap tightly in parchment paper and foil. Store in an airtight tin for 5–7 days before slicing.

Tips from My Kitchen

• I always label the wrapping with the “don’t eat before” date—makes it easier to resist.
• If you want neater slices, chill the parkin slightly before cutting.
• For a festive variation, I sometimes brush the top with warmed golden syrup before wrapping.
• My oven runs hot, so I check it at 50 minutes and tent with foil if it’s browning too fast.

Storage + Serving

• Room temperature: Keeps for 2 weeks, wrapped in parchment and foil in an airtight tin.
• Freezer: Freeze individual slices wrapped in cling film. Keeps up to 3 months. Thaw overnight.
• Serving: It’s perfect with a cup of strong tea—or warm it slightly and top with cream for dessert.

Frequently Asked Questions

Can I eat parkin the day I bake it?
Technically yes, but the texture won’t be right. It’s much better after sitting for 3–5 days.

What’s the difference between parkin and gingerbread?
Parkin includes oats and is traditionally from Yorkshire. It’s heartier and gets stickier over time. Gingerbread is usually smoother and ready to eat sooner.

Can I make it egg-free?
I’ve tried it with a flax egg (1 tbsp flax + 3 tbsp water) and it worked okay, but it didn’t hold together quite as well after a few days.

Is this a good cake for gifting?
Absolutely. It travels well, keeps brilliantly, and improves with age—just wrap it nicely and include a “best after” date. Same goes for Mary Berry’s Boiled Fruit Cake—moist, rich, and ideal for gifting