Parkin is an absolute classic! A sticky cake that's made with oats and treacle, creating the perfect teatime treat.
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- 150 g unsalted butter
- 150 g light brown soft sugar
- 175 g dark treacle
- 2 Tbsp. ground ginger
- 1 tsp. ground cinnamon
- 175 g plain flour
- 1 tsp. bicarbonate of soda
- 1 large egg, lightly beaten
- 175 ml whole milk
- 125 g porridge oats
- Step 1Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 20.5cm square tin with baking parchment.
- Step 2 In a medium pan heat the butter, sugar, treacle and spices over low heat, stirring until the sugar dissolves (don’t allow mixture to boil). Set aside to cool for 10min.
- Step 3 Using a handheld electric whisk, beat butter mixture briefly to re-combine, then stir in the flour and bicarbonate of soda using a wooden spoon. Add the egg and milk and use the whisk to beat until smooth. Stir in the oats. Scrape into prepared tin and bake for 50min-1hr or until risen and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
- Step 4When cool, remove from tin, peel off parchment and cut into squares. Serve.
To Store
Store in an airtight container at room temperature for up to 2 weeks.
Per square:
- Calories: 219
- Protein: 3g
- Total fat: 9g
- Saturates: 5g
- Carbs: 30g
- Total sugars: 17g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
