• Author: Cooking Up Romance
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 120


A gingerbread-like cake from the north of England.


  • 1/2 cup unsalted butter (one stick), melted and cooled plus more for greasing the pan
  • 1/2 cup packed dark brown sugar
  • 3 tablespoons blackstrap molasses
  • 1/2 cup + 2 tablespoons golden syrup (at most grocery stores in the international section or online)
  • 1 1/2 cups pinhead oats or old fashioned oats, processed in a food processor until coarsely ground
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon pumpkin pie spice
  • 2 large eggs
  • 1 tablespoon milk
  • pinch salt


  1. Preheat oven to 285 degrees Fahrenheit.
  2. Butter and line an 8 by 8 inch square baking tin with parchment paper, then butter the paper.
  3. Combine all ingredients in a large bowl and mix thoroughly.
  4. Pour into the baked pan and bake for about an hour and a half. Center will be firm and edges will be hard.
  5. Allow to cool in the pan. When cool, wrap in parchment paper and wrap in foil or place in an air-tight container for four days to a week.


  • Parkin is baked hard and then left to soften and moisten in a cake tin for the period of a few days to a week. This step cannot be skipped and is not accounted for in the time estimates provided above.


  • Serving Size: 16