Ingredients
Method
- Preheat oven to 160°C / 140°C fan / Gas 3. Grease and line a deep 20cm square tin.
- Combine flour, oatmeal, ginger, mixed spice, cinnamon, bicarbonate of soda, and salt in a large bowl.
- Melt butter, dark brown sugar, treacle, and golden syrup gently in a saucepan over low heat until smooth and combined. Do not boil. Cool for 5 minutes.
- Pour treacle mixture over dry ingredients. Add beaten eggs and milk. Stir until completely combined — batter will be quite liquid and very dark.
- Pour into prepared tin. Bake for 50–60 minutes until set across the surface and a skewer comes out clean. Do not open the oven before 45 minutes.
- Cool completely in the tin. Wrap tightly in a double layer of foil immediately once cold.
- Store at room temperature for a minimum of 2 days — 3 to 5 days for the best sticky texture — before cutting into squares.
Notes
Do not eat fresh — parkin must mature for at least 2 days, preferably 3 to 5.
Use black treacle — golden syrup alone does not give authentic parkin flavour or colour.
Wrap tightly in foil immediately once cold — this is what makes the parkin come sticky.
Store at room temperature — not the fridge — to allow the maturing process to work.
Do not open the oven before 45 minutes.
Stores wrapped for up to 2 weeks. Freezes for up to 3 months.
