Parkin Recipe: Sticky Yorkshire Gingerbread for Bonfire Night

This parkin recipe makes the dark, sticky, gently spiced gingerbread of northern England, packed with oatmeal and black treacle. It is the traditional bake for Bonfire Night on 5 November, and the best thing about it is that it actually improves with a few days of waiting.

In this guide you will find an easy, reliable method, the secrets of a properly sticky texture and ideas for storing and serving. If you enjoy old-fashioned British sweet bakes, you may also like our sticky toffee pudding and our toffee apple recipe, another Bonfire Night favourite.

What is parkin?

Parkin is a traditional gingerbread-style cake from Yorkshire and the north of England. Unlike ordinary ginger cake, it is made with oatmeal and a mix of black treacle and golden syrup, which gives it a dense, chewy, almost sticky crumb and a deep, dark flavour.

It is closely linked with Bonfire Night, when families in the north of England gather round the fire to eat it with a mug of tea or hot soup. Recipes vary from town to town, and everyone has a strong opinion on the right level of stickiness.

Parkin and Bonfire Night: a short history

Parkin has been baked in the north of England for a very long time. Oats were a staple grain in the region, which probably explains why oatmeal ended up in a cake, and the treacle and ginger reflect centuries of trade in sugar and spices through the northern ports.

Bonfire Night marks the failure of the Gunpowder Plot of 1605 and has long been celebrated with outdoor fires, fireworks and warming food. Parkin fits the occasion perfectly: it can be baked days ahead, travels well in a tin and tastes best in cold weather.

Ingredients for this parkin recipe

This parkin recipe fills a 20 cm square tin and cuts into 16 squares.

• 100 g butter, plus extra for greasing
• 100 g dark muscovado sugar
• 100 g black treacle
• 100 g golden syrup
• 150 g medium oatmeal
• 100 g self-raising flour
• 2 tsp ground ginger
• 1 tsp mixed spice
• ½ tsp bicarbonate of soda
• 1 large egg, beaten
• 3 tbsp milk

How to make parkin step by step

1. Prepare. Preheat the oven to 150°C (130°C fan, gas 2). Grease and line a 20 cm square tin with baking parchment.
2. Melt. Gently heat the butter, sugar, treacle and golden syrup in a saucepan until the butter has melted and the sugar has dissolved. Do not let it boil.
3. Mix the dry ingredients. In a large bowl, combine the oatmeal, flour, ginger, mixed spice and bicarbonate of soda.
4. Combine. Pour the warm syrup mixture into the dry ingredients and stir. Add the egg and milk and beat to a smooth, runny batter.
5. Bake. Pour the batter into the tin and bake for 45 to 55 minutes, until firm to the touch around the edges and slightly soft in the middle.
6. Cool and mature. Leave the parkin to cool in the tin, then wrap it and store it in an airtight tin for at least three days before cutting.

Why parkin needs time to mature

Freshly baked parkin is crisp on top and a little firm. After a few days in a tin, the oatmeal absorbs moisture from the syrup and the surface becomes soft and sticky. The flavour also deepens and the spices mellow.

For that reason, many bakers make their parkin in late October so it is perfectly sticky by 5 November. Wrap it in baking parchment and keep it in a tin, not the fridge.

Tips for the best parkin recipe results

• Use medium oatmeal, not rolled oats. The grain gives the right texture.
• Heat the syrups gently. Overheating makes the parkin hard and bitter.
• Measure sticky ingredients easily by warming the spoon or measuring cup, or weighing them straight into the pan.
• Do not overbake. Parkin should still feel slightly soft in the centre.
• Be patient. A few days in the tin make all the difference.

Common parkin problems and fixes

The parkin is dry. It was probably overbaked or stored uncovered. Wrap and store it in an airtight tin and, if needed, brush the top lightly with warm syrup.

It sinks in the middle. This often happens if the oven door was opened too early. Parkin is a soft batter, so it settles a bit, but a very deep dip means it needed longer.

It is too hard. Next time use less flour or a lower oven temperature and check it a little earlier.

Parkin variations

• Stem ginger: add 2 tbsp finely chopped stem ginger for extra heat.
• Fruity: stir in a handful of sultanas or chopped dates.
• Lemon icing: top with a thin drizzle of lemon icing for contrast.
• Gluten-free: use gluten-free oatmeal and flour, checking the labels carefully.

How to serve parkin

Cut the parkin into squares and serve it with a hot drink on a cold evening. It is also very good warmed slightly and served with custard or a spoonful of vanilla ice cream. For a savoury twist, some northerners enjoy it with a slice of mild cheese. To read about the history of the cake, see the parkin cake entry on Wikipedia.

Final thoughts

A great parkin recipe is simple but demands patience. Bake it gently, wrap it well and let it rest for a few days, and it will reward you with a sticky, dark, warming cake that tastes of autumn and bonfires. Make a double batch, because it disappears fast.

Frequently asked questions

What is parkin made of?

Parkin is made from oatmeal, flour, butter, black treacle, golden syrup, sugar and ginger, with a little milk and egg to bind the batter.

Why is my parkin not sticky?

It probably has not had time to mature. Wrap it and keep it in an airtight tin for three to five days.

How long does parkin keep?

Stored in an airtight tin, parkin keeps for around two weeks and often tastes best in the second week.

Can I use rolled oats instead of oatmeal?

You can, but the texture will be less authentic. Blitz the oats briefly in a food processor to make them finer.