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This recipe is classed as easy

Rating 3.59 / 5 (211 votes)

Prep time:
20 min
Cook time:
1 hr 5 min

Simple to prepare, James Martin's unusual but deliciously sticky parkin makes a supremely satisfying snack


1. Preheat the oven to 150C/gas 2.

2. Grease a 25x18cm cake tin and line with greased greaseproof paper.

3. Sift the flour, ginger and bicarbonate of soda into a bowl. Stir in the egg and then the caster sugar, mixing well.

4. In a small saucepan, melt the butter and the golden syrup, stirring to mix. Remove from the heat and stir in the milk.

5. Gradually stir the milk mixture into the flour and egg mixture. Stir until smooth, then pour into the prepared tin.

6. Bake for about 1 hour or until the mixture starts to shrink away from the sides of the tin.

7. Remove from the oven and turn out onto a wire rack to cool.

8. Cut into squares and serve, preferably after about 3-4 days when the parkin will have become nice and sticky.


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Latest Comment


Not really parkin, more ginger cake we thought! Had to cook it for 1Hr 15mins. Was a lovely, comforting winter pudding served with custard......there is enough left for a couple of days , hopefully it will be nice and sticky by then!

JillyT1 JillyT1  Posted 11 Nov 2012 5:50 PM

I confess that I haven't tried this particular recipe but, as a Lancastrian who has enjoyed parkin since childhood, I was surprised that oatmeal wasn't included in this one and that golden syrup is preferred to black treacle. Eeh, bah gum, my old mum would have been horrified that northern tradition had been overturned for, I suspect, south-eastern taste.

KelvinH5636 KelvinH5636  Posted 21 Sep 2012 1:41 PM

I like your TV shows especially your own cooking show where you cook in your Deli! And also I like Saturday Kitchen! I try not to miss any of your shows here in Singapore! I have picked up many desserts tips and how to make your Dates Cake! I love that so much! Thank you for sharing your recipe with us viewers!
Warm regards,
Peggy from Singapore! Cheers!!

PeggyT99568 PeggyT99568  Posted 11 Feb 2012 3:27 PM

I agree this is not a traditional parkin, but wow it is delicious. Didn't last 3 days in our house. I too thought I had got the recipe wrong as the batter is runny, but it turned out very moist

Ei's Ei's Posted 25 Nov 2011 5:46 PM

Where is the oatmeal...??

ladypamala ladypamala Posted 23 Oct 2011 1:07 PM

most unusual way of making parking without having either oatmeal or old fashion oats like used for porridge

PhilipU68822 PhilipU68822 Posted 08 Oct 2011 12:28 PM

...fantastic! Glad the recipe did you proud, Colleen.

Charlotte - Good Food Charlotte - Good Food Posted 12 Sep 2011 2:08 PM

I made this for guests at an international party, we had to bring things to show where we were from. Being a yorkshire lass I thought, Parkin! I made it 2 days in advance and when it came to be eaten it was all sticky. It was a huge hit.
Made it again today for us...can't wait to eat it. It smells devine.

ColleenB86746 ColleenB86746 Posted 12 Sep 2011 11:17 AM

have made this today although followed his recipe in one of his books which is slightly different to whats stated on here, as usual its a fab cake which keeps (unfortunately not for long in my house!) for a couple of days! Dead easy to do & fab with a nice cuppa tea!!

LouiseL72388 LouiseL72388 Posted 04 Nov 2010 2:48 PM

Gorgeous! Everybody loved it. But have to say I doubled the ginger! It tasted just the ginger cake my gran used to make

annettejc annettejc Posted 20 Feb 2010 8:10 PM

im going to give this cake as a xmas present,looks easy and gorgeous.will comment also after baking

karenH6052 karenH6052 Posted 21 Nov 2009 8:32 PM

Gorgeous ginger cake but not parkin - traditional parkin contains oats to give it a chewier texture. As a ginger cake I would give it 5*

Dr Beaker Dr Beaker Posted 07 Nov 2009 2:03 PM

this is not parkin! parkin has oats in it.

LYNNB30969 LYNNB30969 Posted 04 Nov 2009 12:07 PM

so easy and delicious

LindaC79427 LindaC79427 Posted 17 Oct 2009 5:36 PM

I was a bit worried that I'd gotten the measurements wrong because the raw mix was runnier than a usual cake, and very pale. But it came out perfectly and just as the photo looks - but we've already eaten half and only cooked it yesterday so don't know if it'll last the 3 to 4 days!!! Next time willl make double quantities of this scrumptious recipe.

Caroline - UKTV Caroline - UKTV Posted 14 Sep 2009 5:48 PM

Lovely, keeps for ages and gets better and better.

vickiM5270 vickiM5270 Posted 13 Nov 2008 1:00 PM

yum my kids love this

DaveH4706 DaveH4706 Posted 18 Oct 2008 5:44 AM