Delia Smith Parkin Recipe | British Chefs Table (2024)

Delia Smith’s Parkin is a rich ginger cake composed of golden syrup, treacle, and warming spices that bake for 1 hour and 30 minutes!

Try More Delia Smith Recipes:

• Delia Smith Lemon Meringue Pie
• Delia Smith Pavlova Recipe
• Delia Smith lemon pudding

🤎 Why You’ll Love This Parkin Recipe:

• Moist Perfection: Ensures a delightful, tender texture.
• Simple Prep: Easy steps for all-level bakers.
• Aromatic Bliss: Captivating ginger and treacle fragrance.
• British Tradition: Authentic taste for nostalgic enjoyment.

❓ What Is Delia Smith’s Parkin Recipe?

Parkin by Delia Smith is a traditional British ginger cake that features golden syrup, treacle, and warming spices that deliver avory, and culinary experience.

🥚 Delia Smith Parkin Ingredients

• 225g golden syrup
• 50g black treacle
• 110g block butter
• 110g dark brown soft sugar
• 225g medium oatmeal
• 110g self-raising flour
• 2 level teaspoons ground ginger
• pinch of salt
• 1 large egg, beaten
• 1 tablespoon milk

🎂 How To Make Delia Smith Parkin

1. Set oven temperature to 325°F (160°C). Line a 20-centimeter (8-inch) square cake tinwith parchment paper and grease it.
2. Put the syrup and treacle jars into a pan of water that is just simmering for 5 minutes to facilitate weighing.
3. Measure out some golden syrup and black treacle, and then put them into a saucepan that you weighed using the scales.
4. Incorporate the butter block and soft, dark brown sugar. Melt the butter in a saucepan over low heat. Make sure not to boil it.
5. Add the self-raising flour, ground ginger, medium oats, and a touch of salt to a bowl and mix well.
6. Mix the dry ingredients with the warmed syrup mixture gradually until well combined.
7. Pour in the beaten egg and then the milk. Incorporate all ingredients by mixing thoroughly.
8. Carefully transfer the mixture to the prepared tinand level it out.
9. Put it in the oven on the center shelf and bake for 1 and a half hours, or until a skewer inserted in the middle comes out clean.
10. Let the parkin cool for 30 minutesin the tinbefore transferring it to a wire rack to finish cooling. It’s fine if the parkin sinks a little in the center; that’s typical.

💭 Recipe Tips

• Accurate ingredients are balanced through precise weighing.
• Melt butter gently; do not boil.
• Slowly combine ingredients until a uniform consistency is achieved.
• Even baking on the center shelf requires careful oven placement.

🍨 What Pairs Nicely With Parkin?

For the perfect accompaniment try Parkin cake with custard, clotted or whipped cream, fresh berries, toffee or caramel sauce, ginger ice cream, and a hot cup of coffee or tea.

🎚 How To Store Leftovers Parkin?

• In The Fridge:Keep leftover parkin in the fridge for up to a week if placed in a tightly sealed container.
• In The Freezer:You can freeze leftover parkin for up to 3 months after carefully wrapping each slice in plastic wrap and keeping them in a freezer bag. Leave to thaw in the fridge before eating.

🥵 How To Reheat Leftovers Parkin?

• Oven:Turn oven temperature to 300°F then transfer slices of parkin to the baking dish and heat for 10 minutes.
• Microwave:Assemble parkin slices on a microwave-safe plate and heat them on low setting for 15 seconds at a time until warmed.

FAQs

Try More Delia Smith Recipes:

• Delia Smith Apple Tart
• Delia Smith Chocolate Brownies
• Delia Smith Chocolate Torte

Delia Smith Parkin Nutrition Facts

Amount Per Serving

• Calories 163
• Total Fat 7.6g
• Saturated Fat 0.7g
• Sodium 128mg
• Total Carbs 22g
• Net Carbs 22g
• Total Sugars 12g
• Protein 2g

Delia Smith Parkin Recipe

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Dessert,Breakfast Recipe Keys:PParkin Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 30 minutesRest time: 30 minutesTotal time:2 hours 20 minutesServings:12-16 servingsCalories:163 kcal Best Season:Available

Description

Delia Smith’s Parkin is a rich ginger cake composed of golden syrup, treacle, and warming spices that bake for 1 hour and 30 minutes!

Ingredients

• 225g golden syrup
• 50g black treacle
• 110g block butter
• 110g dark brown soft sugar
• 225g medium oatmeal
• 110g self-raising flour
• 2 level teaspoons ground ginger
• pinch of salt
• 1 large egg, beaten
• 1 tablespoon milk

Instructions

1. Set oven temperature to 325°F (160°C). Line a 20-centimeter (8-inch) square cake tin with parchment paper and grease it.
2. Put the syrup and treacle jars into a pan of water that is just simmering for 5 minutes to facilitate weighing.
3. Measure out some golden syrup and black treacle, and then put them into a saucepan that you weighed using the scales.
4. Incorporate the butter block and soft, dark brown sugar. Melt the butter in a saucepan over low heat. Make sure not to boil it.
5. Add the self-raising flour, ground ginger, medium oats, and a touch of salt to a bowl and mix well.
6. Mix the dry ingredients with the warmed syrup mixture gradually until well combined.
7. Pour in the beaten egg and then the milk. Incorporate all ingredients by mixing thoroughly.
8. Carefully transfer the mixture to the prepared tin and level it out.
9. Put it in the oven on the center shelf and bake for 1 and a half hours, or until a skewer inserted in the middle comes out clean.
10. Let the parkin cool for 30 minutes in the tin before transferring it to a wire rack to finish cooling. It’s fine if the parkin sinks a little in the center; that’s typical.

Notes

• Accurate ingredients are balanced through precise weighing.
  Melt butter gently; do not boil.
  Slowly combine ingredients until a uniform consistency is achieved.
  Even baking on the center shelf requires careful oven placement.

Keywords:Delia Smith Parkin Recipe