Old fashioned Parkin (like my Mum and Linda’s Mum used to make)

Photo to follow.


  • 225g medium oatmeal
  • 110g self raising flour
  • Pinch salt
  • 25g golden syrup
  • 220g black treacle
  • 110g margarine
  • 110g soft brown sugar
  • 3tsp ground ginger
  • 1 large egg, beaten
  • 1 tbsp milk


  1. Grease and line an 8″ sq tin
  2. Place a medium sized pan on to the weighing scales and into this measure the margarine, sugar, syrup and treacle. Place on the stove, on a gentle heat until melted, stirring occasionally.
  3. Into a large bowl put the flour, ginger, salt and oatmeal and give it a good stir to mix well.
  4. Pour the melted syrup mix into the flour mix and stir well to combine.
  5. Add the beaten egg and milk and mix well.
  6. Pour into the prepared tin and bake for 1 3/4 to 2 hours.
  7. Cool in the tin for 30 minutes before turning out. (Don’t worry if the Parkin sinks a little in the middle, it will not show when cut into squares and it will still taste nice).
  8. The longer you can keep Parkin, the better it will taste (within reason of course, don’t keep it for years and years 🙄)

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