Parkin is the traditional northern English cake for Bonfire Night and Halloween: dark, sticky, gingery and packed with oats. It tastes even better after a few days, which makes it perfect for baking ahead. It cuts into 16 squares and is vegetarian.
Ingredients
- 175g unsalted butter, plus extra for greasing
- 175g black treacle
- 100g golden syrup
- 100g soft dark brown sugar
- 225g medium oatmeal (or rolled oats whizzed briefly in a blender)
- 175g self-raising flour
- 2 tsp ground ginger
- 1 tsp mixed spice
- 1 tsp bicarbonate of soda
- 1 large egg, beaten
- 150ml whole milk
Method
- Heat the oven to 150°C (130°C fan) / gas 2. Grease and line a 20cm square tin.
- Gently melt the butter, treacle, syrup and sugar in a large pan, stirring until smooth. Do not let it boil. Cool for 5 minutes.
- Mix the oatmeal, flour, spices and bicarbonate of soda in a large bowl. Pour in the melted mixture, then add the egg and milk and stir to a smooth, runny batter.
- Pour into the tin and bake for 50 to 60 minutes until firm to the touch and a skewer comes out clean.
- Cool completely in the tin, then wrap in baking parchment and store in an airtight tin.
Tips
- Parkin is best after 3 to 5 days, when the top turns sticky and the flavour deepens.
- Keeps for up to two weeks in an airtight tin.
- Serve plain, or warm with a spoonful of stewed apple or custard.
FAQs
Why is parkin eaten on Bonfire Night?
It is a long-standing tradition across Yorkshire and the north of England, where this warming, long-keeping cake is shared around the bonfire.
Why is my parkin dry?
Usually overbaking, or eating it too soon. Leave it a few days in a tin to become soft and sticky.
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