In Yorkshire Bonfire Night would be unthinkable without a piece of Parkin. Originally a celebratory cake, eaten at festivals to mark the first day of winter.



Prep time


Cook time


This recipe features in our ‘Secret dishes from around the UK’ 2025 recipe calendar.


4 tbsps ground ginger
200g golden syrup
200g butter
50g black treacle
200g soft brown sugar
2 tsps ground nutmeg
2 tsps ground mixed spice
200g self-raising flour
150g oats
2 eggs, beaten


1. Preheat the oven to 160°C.
2. Add the syrup, butter, treacle and sugar to a large saucepan and heat to melt together.
3. Remove the pan from the heat and add the spices, flour, oats and eggs to the pan and mix until smooth.
4. Grease the tray with butter and line with greaseproof paper.
5. Pour the mix and bake in the oven for 40-50 minutes or until you can insert a knife into the cake and it comes out clean.
6. Remove and allow to cool in the tray before serving. Store in an airtight container and eat within three days.

Chef’s tips

Parkin traditionally has a dense chewy texture. If you prefer a lighter cake you can swap the oats for flour and a teaspoon of bicarbonate of soda.


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