Black Treacle Parkin

Black Treacle Parkin


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This is a great oat cake that is sweet yet has a hint of spice. Let this sit for a few days before serving for best results.


Serves: 12 

  • 125g black treacle
  • 50g honey
  • 150g unsalted butter
  • 75g soft brown sugar
  • 175g plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 275g medium oatmeal
  • 1 large egg
  • 2/3 cup (170ml) milk
  • 1 teaspoon bicarbonate of soda

Preparation:30min  ›  Cook:50min  ›  Extra time:1hour20min  ›  Ready in:2hours40min 

  1. Preheat the oven to 180 degrees C. Grease a 20cm square cake tin then line with baking paper.
  2. In a saucepan over medium heat melt the black treacle, honey, butter and sugar together; stirring until the butter and sugar have dissolved. Set aside until lukewarm.
  3. Sieve together the flour, ginger and cinnamon into a large mixing bowl. Stir in the oatmeal.
  4. In a small mixing bowl lightly whisk the egg and milk. Add the bicarbonate of soda and stir into the flour mixture. Add the treacle mixture and stir until evenly mixed; but don’t over mix.
  5. Turn the mixture into the prepared tin and bake for about 50 minutes or until firm to the touch in the middle.
  6. Cool the parkin in the tin for 10 minutes then turn out and cool on a rack.
  7. Keep in an airtight container for at least 2 days before serving; it becomes more flavourful and moist with time.


Parkin is a soft sometimes sticky cake traditionally made of oatmeal and molasses that originated in Northern England.

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