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Nutrition Facts
Serving Size 1 (137g) Recipe makes 8 servings
Calories 415
Calories from Fat 87		(21%)
Amount Per Serving		%DV
	Total Fat 9.8g	15%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 116mg		4%
Potassium 442mg		12%
Total Carbohydrate 78.3g		26%
	Dietary Fiber 1.9g	7%
	Sugars 41.8g
Protein 6.0g		12%
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Parkin

Recipe #19692 | 1½ hours | 35 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Mille® ™
Feb 14, 2002

Traditionally from the North of England, this delightful cake tastes quite different than most other traditional British dessert cakes that you might have tried.

SERVES 8 , 1 yummy cake (change servings and units)

Ingredients

2 cups flour
2 teaspoons baking powder
2 teaspoons ground ginger
1/2 cup sugar
1 cup old fashioned oats (DO NOT use instant or “quick” oats)
1 cup milk
1/3 cup unsalted butter or margarine
1/2 cup honey
1/2 cup molasses, mixed with the honey (in Britain this would be treacle and golden syrup)

Directions

1
Soak oats in milk for ½ hour.
2
Mix together the flour, baking powder, ground ginger, and sugar.
3
Melt butter/margarine and add molasses and honey mixture.
4
Combine wet ingredients and add to dry.
5
Pour into a 9" x 11" pan.
6
Bake at 325F for 45 minutes or until it starts to come away from the sides of the pan.

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Featured Reviews for This Recipe

From: Chef Samantha Pelch

On Aug 26, 2009

I did not leave stars as I haven't made it yet! I have been looking for a Parkin recipe for AGES....this sounds close to what I ate, I've got 4 cans of Treacle to use up, I'll repost when I make this soon!!!! Thanks in advance for this!!

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From: bignightout

On Oct 20, 2008

This is usually eaten as a 'tea bread' to have with a lovely hot drink or afternoon tea rather than a dessert...

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From: Molly53

On Feb 28, 2005

A very filling, very heavy cake but the flavor was just fine.

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From: oopsidaisy

On Nov 24, 2004

This is the best parkin i have ever made and believe me have made a lot but never one as moist and tasty as this one. I followed your recipe to the word will be making this often thanks for sharing mille

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