James Martin Parkin Recipe
The James Martin parkin recipe is warm, sticky and full of rich flavor. It is a classic British cake made with oats and syrup. This James Martin parkin recipe is soft inside and slightly firm outside.
Ingredients
- 200 g self-raising flour
- 100 g oats
- 100 g brown sugar
- 100 g butter
- 200 g golden syrup
- 2 tablespoons black treacle
- 1 teaspoon ground ginger
- 1/2 teaspoon mixed spice
- 1 egg
- 2 tablespoons milk
Instructions
Preheat the Oven
- Set your oven to 160°C or 320°F. Grease a baking tin and line it with parchment paper. This helps the cake come out easily after baking.
Melt Butter and Syrup
- In a saucepan, melt butter, golden syrup, and treacle on low heat. Stir gently until smooth. Do not boil the mixture.
Mix Dry Ingredients
- In a bowl, combine flour, oats, sugar, ginger, and mixed spice. Stir well so everything blends evenly.
Combine Wet and Dry
- Pour the warm syrup mixture into the dry ingredients. Mix slowly using a spoon until everything combines into a thick batter.
Add Egg and Milk
- Add the egg and milk to the batter. Mix well until smooth. The batter should be thick but easy to pour.
Pour into Tin
- Pour the batter into the prepared baking tin. Spread it evenly using a spatula for even baking.
Bake the Parkin
- Place the tin in the oven. Bake for about 45 to 50 minutes. The top should look firm but slightly soft in the center.
Cool the Cake
- Remove from oven and let it cool in the tin. Parkin becomes better after resting for one day.
Slice and Serve
- Cut into squares and serve with tea. The flavor improves with time and becomes more sticky.
Notes
- Let parkin rest for best texture
- Add nuts for crunch
- Use honey instead of syrup for variation
- Add extra ginger for stronger flavor
- Store in airtight box for softness