Mary Berry Parkin Recipe

This traditional Mary Berry Parkin is made with velvety golden syrup, warming ground ginger, and rich dairy butter. The result is a sticky, amber-hued sponge with a dense, fudge-like crumb that develops a glossy, treacle-like exterior over time. It is the essential warming treat for Bonfire Night, offering a slice of nostalgic comfort for the whole family.

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Mary Berry Parkin Ingredients

• 225g (8oz) Self-raising flour: Provides the necessary lift for a sponge that is dense but not heavy.
• 110g (4oz) Caster sugar: Adds sweetness and helps create a crisp top crust.
• 1 tsp Ground ginger: The star spice that provides a gentle, warming heat.
• 1 tsp Bicarbonate of soda: Essential for the dark color and rise; it reacts with the syrup.
• 110g (4oz) Golden syrup: Gives the cake its signature sticky texture and caramel flavor.
• 55g (2oz) Butter: Adds richness and moisture.
• 1 large Egg: The binding agent that holds the crumb together.
• 200ml (7fl oz) Milk: Creates a smooth, pourable batter.

How To Make Mary Berry Parkin

1. Prep the Oven and Tin: Preheat your oven to 150°C / 300°F / Gas 2. This low temperature is crucial for ensuring the sugary batter cooks evenly without burning. Grease and line a 22cm (8in) square cake tin with baking parchment.
2. Combine Dry Ingredients: Sieve the self-raising flour, caster sugar, ground ginger, and bicarbonate of soda into a large mixing bowl. Sieving is important here to ensure the bicarbonate of soda is evenly distributed and to remove any lumps from the ginger.
3. Melt the Syrup: In a small saucepan, gently heat the butter and golden syrup over low heat. You don’t want it to boil; simply heat it until the butter has melted and the mixture is liquid and combined.
4. Prep the Liquid: In a separate jug, beat the egg into the milk until well mixed.
5. Create the Batter: Gradually pour the melted butter and syrup mixture into the bowl with the dry ingredients. Stir well; the mixture will initially be quite thick and stiff.
6. Add the Milk: Pour in the egg and milk mixture. Beat everything together until you have a smooth, glossy batter. The bicarbonate of soda may start to bubble slightly as it reacts.
7. Bake: Pour the batter into your lined tin. Bake in the center of the preheated oven for about 1 hour. The cake is done when it is a deep golden brown and a skewer inserted into the center comes out clean.

Recipe Tips

• Let it Mature: Unlike most cakes, Parkin gets better with age. If you can resist, store it in an airtight tin for 3 to 5 days before eating. The texture becomes stickier and the ginger flavor deepens significantly.
• Gentle Melting: When melting the syrup and butter, keep the heat low. If the syrup boils, it can change the structure of the sugar, resulting in a hard, brittle cake rather than a soft, sticky one.
• Tin Size Matters: Using a tin larger than 22cm will result in a dry, flat cake. Using a smaller tin may cause it to overflow. Stick to the specified size for the perfect depth.
• Ginger Kick: If you prefer a fiery kick, you can double the ground ginger or add a tablespoon of chopped stem ginger to the batter.

What To Serve With Parkin

• Warm Custard: A classic pairing; the creamy vanilla custard balances the spicy ginger notes.
• Salted Caramel Sauce: Drizzle over a warm slice for an indulgent, sticky toffee pudding vibe.
• Poached Pears: The soft, fruity sweetness of pears complements the spice beautifully.
• Cup of Tea: A strong builder’s tea is the traditional accompaniment to cut through the sweetness.

How To Store Parkin

• Room Temperature: This is the best way to store Parkin. Wrap it in parchment paper and foil, then place it in an airtight tin. It will keep for up to 2 weeks and will become stickier as it sits.
• Reheat: Parkin is delicious cold, but if you want it warm, microwave a slice for 10-15 seconds.
• Freeze: Wrap the cooled cake tightly in a double layer of cling film and foil. It can be frozen for up to 3 months. Thaw at room temperature.

Mary Berry Parkin Nutrition Facts

• Calories: 280 kcal
• Fat: 8g
• Carbohydrates: 48g
• Sugar: 28g
• Protein: 4g

Nutrition information is estimated per square slice.

FAQs

Try More Recipes:

• Mary Berry​ Boiled Fruit Cake Recipe
• Mary Berry​ Buttermilk Pancakes Recipe
• Mary Berry​ Cherry And Coconut Cake Recipe