Mary Berry Traditional Parkin Recipe

This mary berry traditional parkin cake is a classic from northern England, made with rich molasses, warming spices, and hearty oats. It has a deep, spiced flavour that improves over time, making it perfect for baking ahead and enjoying later. Try to resist cutting into it too soon—it’s even better after a few days!

This Traditional Parkin Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

• 175g (½ cup) molasses
• 150g (⅔ cup) salted butter
• 115g (½ cup + 2 tbsp) dark muscovado sugar
• 175g (1⅓ cups) all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp freshly grated nutmeg
• 275g (3 cups) rolled oats
• 1 extra-large egg
• 150ml (⅔ cup) milk
• 1 tsp baking soda

How To Make Mary Berry Traditional Parkin

1. Preheat the oven: Set the oven to 180°C (350°F). Grease an 8-inch square cake tin and line the base with parchment paper.
2. Melt the butter mixture: In a saucepan, gently heat the molasses, butter, and sugar until the butter melts and the sugar dissolves. Remove from heat and let it cool slightly.
3. Mix the dry ingredients: In a large bowl, sift the flour and spices together, then stir in the rolled oats.
4. Combine the wet ingredients: In a separate bowl, whisk the egg and milk together, then stir in the baking soda.
5. Make the batter: Pour the molasses mixture and egg mixture into the dry ingredients. Stir well to combine into a smooth batter.
6. Bake the parkin: Pour the batter into the prepared tin and level the surface. Bake for about 1 hour, or until firm to the touch. Let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
7. Store before serving: Wrap the cooled parkin in parchment paper and store it in an airtight tin for at least a week before cutting into squares—this helps develop its signature texture and deep flavour.

Recipe Tips

• Let it mature: Parkin tastes best when stored for a few days, allowing the flavours to deepen and the texture to soften.
• Use dark muscovado sugar: This gives the parkin a richer flavour and extra moisture.
• Check for doneness: The parkin should feel firm to the touch, but avoid overbaking as it will continue to firm up as it cools.

How To Store This Traditional Parkin

Storing at room temperature: Wrap the cooled parkin in parchment paper and keep it in an airtight container for up to 2 weeks. It will soften and taste better over time.

Freezing: Wrap individual squares in cling film and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition Facts (Per square, based on 16 servings)

• Calories: 267
• Total Fat: 10.5g
• Saturated Fat: 5.8g
• Cholesterol: 32mg
• Sodium: 114mg
• Potassium: 186mg
• Total Carbohydrate: 39.6g
• Dietary Fibre: 2.1g
• Sugars: 15.8g
• Protein: 4.2g

Try More Recipes:

• Iced Gingerbread with Crystallized Ginger
• Mary Berry Double Orange Cake Recipe
• Mary Berry Carrot And Walnut Cake
• Mary Berry Battenberg Cake Recipe