Bonfire Night parkin

Bonfire Night parkin


13 people made this

About this recipe: For my family, Bonfire Night isn't complete without a slice or two of sticky parkin. Let this sit for a few days before serving for best results.

mumofsix Yorkshire, England, UK

Serves: 12 

  • 125g black treacle
  • 50g honey
  • 150g unsalted butter
  • 75g soft brown sugar
  • 175g plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 275g medium oatmeal
  • 1 large egg
  • 150ml milk
  • 1 teaspoon bicarbonate of soda

Prep:30min  ›  Cook:50min  ›  Extra time:1day23hr40min  ›  Ready in:2days 

  1. Preheat the oven to 180 C / Gas 4. Grease a 20cm square cake tin, then line with baking parchment.
  2. In a saucepan over medium heat, melt the black treacle, honey, butter and sugar together, stirring, until the butter and sugar have dissolved. Set aside until lukewarm.
  3. Sieve together the flour, ginger and cinnamon into a large mixing bowl. Stir in the oatmeal.
  4. In a small mixing bowl, lightly beat the egg and milk, then add the bicarb and stir into the flour mixture. Add the treacle mixture, and stir until evenly mixed – but don’t overmix.
  5. Turn the mixture into the prepared tin and bake for about 50 minutes, or until firm to the touch in the middle.
  6. Cool the parkin in the tin for 10 minutes, then turn out and cool on a rack. Keep in an airtight container for at least 2 days before serving - it becomes more flavourful and moist with time!

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