Wednesday, 24 October 2012


It’s the time of year when parkin is necessary. This recipe is for traditional parkin, not the really sticky one which people associate now (though that is equally as good) but the one which you make into a loaf, slice and then leave for 3 days before eating. The recipe here is one of my great-grandma’s which I found and converted from ounce to grams (by using old scales to new, no online-converter short cuts!) then tweaked a bit to ensure maximum moisture. I don’t know what it is about parkin that makes this time of year one of the best, teamed with the smoky bonfires and dark nights, but it defiantly is an October/November necessity.

225g butter
4 tbsp black treacle
2 tbsp milk
200g flour
200g oatmeal
115g dark brown sugar
½ tsp salt
½ tsp bicarb
1½ tsp ginger
2 Eggs

Preheat oven to fan160/180C/4
Line and grease a small loaf tin. Melt together butter, treacle and milk until a dark, thin syrup but don’t allow to boil. Set to one side.

Mix the remaining dry ingredients then make a well in the centre. Beat in the eggs to form a rough dough, then pour in the treacle and butter mixture. Mix into a smooth batter. Pour mixture into the tin and bake for 45minutes.

The parkin is a dark mixture and then loaf due to the black treacle so don’t be alarmed if it looks burnt in the first 5 minutes, but also be more vigilant because of this! When ready, the parkin should spring back when touched and withstand the trusty skewer test. Once baked, leave to cool for a couple of minutes in the tin before turning out onto wire rack to cool completely. Slice the parkin and store in an airtight container for 3 days for the flavors to develop (it is worth the wait), though if you’re greedy like me, no one would really notice that one slice had gone missing



  1. This looks fantastic! I've looked into other Parkin recipes and they call for medium oatmeal, which I can only assume means that it should be ground down from the rough oats to a medium grind. Do you recommend this or just oats straight up? Thanks!

  2. thank you! i use porridge oats which i believe is the same as medium oatmeal and you can get anywhere :)