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Perfect Parkin

Rated as 3.86 out of 5 Stars

"A British treat made of oats and molasses matures for several days for a delicious, gooey texture."
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1 d 3 h 30 m servings 208
Original recipe yields 16 servings (16 squares)


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  1. Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch square baking pan and line with parchment paper.
  2. Stir together butter, sugar, 1/2 cup plus 1 tablespoon golden syrup, and molasses in a saucepan and cook over low heat, stirring constantly, until butter is melted and mixture is smooth, 4 to 5 minutes. Remove from heat and let mixture cool 5 minutes.
  3. Whisk flour, baking soda, and oats together in a large bowl. Stir in butter mixture. Add egg, then milk, and stir until well combined. Pour batter into prepared pan and spread evenly.
  4. Bake until a toothpick inserted into center comes out clean, about 1 hour 20 minutes. Remove from oven and let cool completely in pan, about 1 1/2 hours.
  5. Cover pan tightly with foil or plastic wrap, without letting it touch surface of cake, and let stand at room temperature for at least 1 day and up to 5. Cut into squares and serve.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 208 calories; 6.8 35.4 2.5 28 249 Full nutrition

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Read all reviews 5
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Parkin is a ginger cake with oats in, this isnt Parkin as there is no ginger........

I was really excited to try this recipe because it seemed like a nice baked good to have for breakfast or with tea. I wasn't wowed with the result, though. I really like the flavor of molasses b...

Parkin is a ginger cake from Yorkshire in England that is typical for Bonfire Night (5th November). I don't really understand why this recipe doesn't have ginger in it! I added ground ginger to ...

I learned about Parkin while watching Escape To The Country. It sounded like something we’d like, so when I found this recipe, I had to try it! It’s like a very hearty gingerbread. I followe...

This parkin is delicious and perfect for fall! The oats give it a nice, chewy texture. Definitely let it rest for a couple of days so it gets good and gooey.