parkin cake

Hands up anyone who knew that the traditional treat on Bonfire Night is a cake called 'Parkin'? Flavoured with the rich, dark taste of treacle and with a texture from heaven, it hails from the north of England...or maybe from Wales...or then again, maybe Scotland - there are as many variations as there are days in the week. 

Prep 20 mins 

Cook 40-50 mins

Makes about 18 pieces 



50g butter, plus a little extra for greasing 

125g self-raising flour 

100g porridge oats

50g oatmeal 

125g light muscovado sugar 

1 tsp ground ginger 

125g black treacle 

100ml milk

1 large egg 



1. Preheat the oven to 170°C/150°C fan oven/gas mark 3. Grease and line a 23cm square tine with greaseproof paper. 

2. Mix the flour, oats, oatmeal, sugar and ground ginger in a bowl. Put the treacle in a pan with the butter and milk and heat gently until the butter has just melted. Pour into the bowl with the dry ingredients and add the egg. Beat everything together well, and spoon into the tin. 

3. Bake in the oven for 45-50 minutes. Cool in the tin for 30 minutes, then transfer to a rack to cool completely. Upturn onto a board and peel off the greaseproof paper. Turn the right way up and cut into fingers. Wrap well in clingfilm and store in an airtight container for up to five days, or freeze for up to three months.