Traditionally eaten on Bonfire Night which is November 5th, Parkin should be made a few days before to give it time to mature. Yorkshire parkin contains oatmeal some other parkins do not.
Set your oven to 160 C, 326 F gas mark 3. Grease and line a 7-inch square or 1-lb loaf tin.
4 oz self raising flour
4 oz fine or medium oatmeal (I used Scott’s porridge oats)
4 oz soft brown sugar
1 teaspoon ground ginger
4 tablepoons black treacle
2 oz butter
5 tablespoons milk
1 egg (beaten)
a pinch of salt
Warm the treacle, butter, sugar and milk together and meanwhile mix together the dry ingredients.
If using porridge oats you may want to whizz them in the blender to make them a little finer. Combine all the ingredients together with the beaten egg and pour into the tin.
Bake on the middle shelf for about 50-55 minutes until firm to the touch. Now cool on a wire rack and when cool wrap in foil and store in an airtight tin for two or three days.
To be eaten outside whilst watching the bonfire and fireworks! JAB