Bonfire Night Parkin

Fork Bonfire Night Parkin

Cooking time: 60

Preparation: 15 minutes

Cooking: 60 minutes

Serves: 16


A traditional sponge cake from the North of England flavoured with syrupy molasses, oatmeal and ginger. In 19th century Leeds, November 5th was even sometimes known as Parkin Day. November nights can be cold, so enjoy a baked potato followed by a piece of sticky parkin and a steaming mug of something hot while watching some fireworks. Best made a few days in advance, so get busy!


  • 200g butter, plus extra for greasing
  • 1 large Bird Bros egg
  • 4 tbsp milk
  • 200g golden syrup
  • 85g treacle
  • 85g light soft brown sugar
  • 100g medium oatmeal
  • 250g self-raising flour
  • 1 tbsp ground ginger


  1. Heat oven to 160C/140C fan/gas 3. Grease a deep 22cm/9in square cake tin and line with baking parchment. Beat the egg and milk together with a fork.

  2. Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.

  3. Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil and keep for 3-5 days before eating if you can – it will become softer and stickier the longer you leave it, up to 2 weeks.

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