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About this recipe:
This recipe was given to me by my cousin's wife, Margaret, who hales from Rochdale. It is very appropriate for today as it's Bonfire Night.
225g (8oz) fine or medium oatmeal
225g (8oz) self-raising flour
225g (8oz) brown sugar
1 pinch salt
1 1/2 dessertspoons ground ginger
225g (8oz) margarine or butter
125g (4.5oz) black treacle
125g (4.5oz) golden syrup
1 egg, beaten
15 min › Cook:
1 hr 30 min › Ready in:
1 hr 45 min
Preheat the oven to 150 to 170 C / Gas 2 to 3.
Put oatmeal, flour, sugar, salt and ground ginger in a bowl. Rub in the fat.
Add the treacle, golden syrup and egg.
Mix well. This will make a heavy mixture. Place in a lined, small roasting tin.
Bake for 1 to 1 1/2 hours. Tip
AGA tip - cook on grid shelf on floor of roasting oven with cold shelf on 2nd set runners.
It is usually a good thing to leave in a cake tin for a week before cutting or a minimum of 2 to 3 days at least if you can't keep your hands off it.
went down a treat with my in laws on bonfirenight, they ate the lot within 10 mins . I'm not a ginger lover myself but they said I have to make it again must be good!
- 09 Apr 2012
My mum who was born in Ashton-under-Lyne used to make this, especially on bonfire night. This recipe brought back memories and tasted just as good as mum's. My wife had never had parkin before, and really loved it. Now I'm accused of wrecking her diet!
- 23 Feb 2014
Lived about 4 miles from rochdale wot a nice lancsashire recipe... Oldham tinkers have a song When eatin Parkin
- 13 Oct 2013
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