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Traditional Parkin

This deliciously tasty Parkin is a must to serve to your family and friends at your bonfire party.

What is Traditional Parkin?

Traditional Parkin is gingerbread but made with adding oatmeal and black treacle to it. It is baked to a firm consistency but with resting it for 24 -48 hours it becomes moist and sticky.

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200g Margarine
1 Medium Egg
4 Tbsp Milk 
200g Golden Syrup 
85g Black Treacle
42g Sugar and Crumbs Gingerbread Natural Flavoured Icing Sugar 
42g Light Soft Brown Sugar
100g Medium Oatmeal
250g Self Raising Flour
1 Tbsp Ground Ginger 
Grease and line a 22cm deep square cake tin or 2 x 2lb loaf tins
pre-heat your oven  140c gas mark 3 284 F

1. beat the egg and milk together with a fork and put to one side.

2. Add the syrup, treacle, margarine, sugar and icing sugar to a pan and gently heat until all the ingredients have melted, then remove from the heat.

3. In a large mixing bowl mix together the oatmeal, flour and ginger together.

4. Pour in the melted syrup mixture and mix well until all the ingredients have combined then add the egg and milk mixture and stir in thoroughly.

5. pour the cake batter into your prepared tin and bake in the oven for 50-60 minutes until the cake feels firm to touch and is a little crusty on the top.

6. Cool in the tin then wrap in parchment paper and foil for at least 24 hours before serving.

7. This Parkin is best kept for at least 48 hours before eating if you can and is becomes softer and stickier the longer you leave it. This parkin will keep for up to 2 weeks in an airtight container.


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