(c) English Tea Store – Julia Briggs

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)


(c) English Tea Store – Julia Briggs

a pinch of salt

Warm the treacle, butter, sugar and milk together and meanwhile mix together the dry ingredients.


(c) English Tea Store – Julia Briggs

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