Name: Parkin style oat cake
Prep time: 20 min
Cook time: 40 min
Yield: 12 portions
Cuisine: England
Ingredients: 150 g plain flour; 100 g rolled oats; 2 tsp ground ginger; 1 tsp baking powder; 100 g butter; 100 g dark brown sugar; 100 g golden syrup; 50 g black treacle; 1 egg; 120 ml milk

Parkin style oat cake

A sticky ginger and oat tray bake inspired by Yorkshire parkin.

Prep20 min

Cook40 min

Yield12 portions

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Let’s make it.

Heat oven to 160°C and line a 20 cm square tin. Mix flour, oats, ginger and baking powder.

Melt butter, sugar, syrup and treacle gently in a saucepan, then cool until warm rather than hot.

Whisk egg and milk together, stir into cooled syrup, then fold into dry ingredients. Pour into the tin.

Bake 35–40 minutes until set and a skewer comes out clean. Cool completely before cutting into 12 pieces.

A little kitchen note

An adaptation using rolled oats instead of medium oatmeal. Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Wheat, oats, milk, egg. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/12 of the recipe)

Energy

227 kcal

Protein

3.6 g

Carbs

35.6 g

Fat

8.2 g

Fibre

1.2 g

Total sugar

19.6 g

Sodium

49 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.