Parkin

Latest comments and suggestions

• betty

  06 February 2012

  betty commented on this recipe

  This cake is perfect to banish those winter blues, the ginger and treacle combo is a sure fire winner!

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• Julie Bahrain

  07 February 2012

  Julie Bahrain rated and commented on this recipe

  

  Used fine oatmeal as that was what I had. Lovely straight from the oven and it gets even better.............. :-)

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• Marcula

  18 February 2012

  Marcula rated and commented on this recipe

  

  Gorgeous! No chance of it being left 3-5 days however. Made it this afternoon and looks like I'll have to make another tomorrow! My wife said it's the best parkin she's ever tasted. Can see this being made on a regular basis, so easy too

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• Honeybee

  22 February 2012

  Honeybee rated and commented on this recipe

  

  Lovely, easy and quick. Will add more ginger the next time though. Real comfort food.

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• Woodyweb

  10 March 2012

  Woodyweb commented on this recipe

  Fantastic recipe, so easy yet so tasty! Trying to leave it a few days, haven't managed it yet!

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• recipes

  13 April 2012

  recipes commented on this recipe

  Really tasty parkin. I increased the oatmeal and decreased the flour by 25g and added more ginger. The best one yet

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• evelyn-r

  15 June 2012

  evelyn-r commented on this recipe

  I'm from Leeds, and this doesn't look dark enough for Parkin to me. It's a cake traditionally served on Bonfire Night (only, or thereabouts) and is usually made with more treacle and less golden syrup. You MUST make it in advance and save it for the day of your Bonfire or Firework Party. It goes beautifully sticky over a few days.

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• janine

  26 October 2012

  janine rated and commented on this recipe

  

  amazing, quick and simple, managed to abstain for 2 days, now really sticky and delicious, hubby says needs more black treacle thou, definitely making for bonfire party next weekend

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• marlene

  31 October 2012

  marlene commented on this recipe

  I would love to make this Parkin, but how do you measure syrup and treacle by weight withoiut scales? Any ideas out there!

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• Rach

  31 October 2012

  Rach commented on this recipe

  This is not a true Parkin recipe; where's the lard, vinegar & bicarb? Yorkshire Parkin is dark, slightly sticky and better for leaving a few days before eating. This is more like the gingerbreads favoured in the south.

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• nikki

  04 November 2012

  nikki rated and commented on this recipe

  

  Tastes nice but best eaten when still warm, I found it went dry when left for a few days.

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• Tilly

  06 November 2012

  Tilly commented on this recipe

  Message for Marlene..how to weigh syrup, put your pan on top of your scales and turn the dial to 0 zero....then weigh amount of syrup required e.g. 200 grams, then 85 grams black treacle (285) on dial, then add rest of ingredients....and heat in same pan.hope you can understand what I'm talking about.

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• Dee

  07 December 2012

  Dee rated and commented on this recipe

  

  I wanted to make something like gingerbread (I'm in the US) but I didn't want to fuss too much with creaming butter and sugar. I found this recipe (had Lyle's in the cupboard and substituted molasses for the treacle) and I baked it this afternoon. Wow...this is absolutely delicious. I expected it to be heavier especially with the all the butter and treacle/molasses but this is going to be great with some tea.

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• Nicola

  18 December 2012

  Nicola commented on this recipe

  Very easy to make. Went down well with warm custard.

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• Michael

  22 December 2012

  Michael commented on this recipe

  I agree with Rach. More syrup, where's the lard, and ADDING AN EGG!!!!????? Still I'm sure it tastes nice enough. As for the rest of you, suck it up and leave it for a week minimum as it tastes MUCH better. If you can get it off your teeth in less than 10 mins, it's too young, my Mum used to leave it for 4 weeks before we were allowed to try it. To quote from the Wikipaedia entry, 'Fresh parkin is frowned upon'.

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Ingredients

• 200g butter , plus extra for greasing
• 1 large egg
• 4 tbsp milk
• 200g golden syrup
• 85g treacle
• 85g light soft brown sugar
• 100g medium oatmeal
• 250g self-raising flour
• 1 tbsp ground ginger

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Difficulty and servings

MAKES 16 squares

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Ingredients

• 200g butter , plus extra for greasing
• 1 large egg
• 4 tbsp milk
• 200g golden syrup
• 85g treacle
• 85g light soft brown sugar
• 100g medium oatmeal
• 250g self-raising flour
• 1 tbsp ground ginger

PER SERVING

248 kcalories, protein 3g, carbohydrate 33.3g, fat 11.4 g, saturated fat 6.7g, fibre 0.9g, sugar 18.5g, salt 0.5 g

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