Posted 30 October 2013 by

Parkin is a traditional gingerbread recipe from the north of England. Yorkshire parkin is probably the most famous, but Lancashire have their own too. It’s a gorgeous, spicy, sticky thing; the black treacle immediately brings Bonfire Night to mind, and the spices add more autumnal yumminess. I’ve adapted this recipe from a few different ones I found. I’m not sure where it falls on the Lancashire/Yorkshire divide, although apparently Lancastrian parkin tends to have more flour and less oatmeal.



  • 140 g plain flour
  • 140 g medium oats
  • 2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp baking powder
  • 170 g dark brown sugar
  • 100 g (3 tbsp) black treacle
  • 100 g (3 tbsp) golden syrup
  • 115 g unsalted butter
  • 30 ml milk
  • 2 eggs, beaten

Over a low heat, melt together the butter, sugar, black treacle and golden syrup.

Parkin - melting treacle and butter

Meanwhile, mix together the flour, oats, ginger, nutmeg and baking powder.

Parkin - dry ingredients

Stir the dry ingredients into the butter/treacle mixture, and add the milk.

Parkin - stirring dry ingredients into treacle

Parkin - stirring oats into treacle

Finally, stir in the eggs. Pour the parkin mix into a greased and lined tin, preferably a square one of 20 cm (8 inches). Bake for about an hour and a half at 140°C (but be careful not to over-bake it so that it dries out).

Leave the parkin to cool and then before cutting, wrap in greaseproof paper and leave in a tin for a few days to mature.

Parkin bakedParkin

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