Bonfire Parkin

Bonfire Parkin
  • 6 servings
  • 1 hour 30 minutes to prepare
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  • 150g butter
  • 150g black treacle
  • 300g golden syrup
  • 150g dark brown muscovado sugar
  • 4 balls stem ginger, finely chopped
  • 2 tbsp syrup from the jar
  • 300g self raising flour
  • 1/2 tsp mixed spice
  • 1 1/2 tsp bicarbonate of soda
  • 100g rolled oats
  • 2 medium eggs, beaten


1 Pre-heat the oven to 130°C / fan 150°C / gas mark 2. Grease and line a 20cm x 30cm cake tin with baking parchment. Heat the butter in a saucepan and add the black treacle, golden syrup, stem ginger, syrup and sugar. Heat gently until it has all melted together. Remove from the heat and cool slightly.

2 Sieve the flour with the ginger, mixed spice and bicarbonate of soda into a bowl and stir in the rolled oats. Make a well in the centre and pour over the syrup mixture and stir in well .

3 Add the eggs and stir until it is a thick, batter like consistency.

4 Pour into the prepared tin and cook for 1 – 1¼ hours until just firm to touch. Leave to cool in the tin before turning out to cool completely.

5 Cut into pieces and serve with a hot mulled apple drink.

Chef’s Tip

Make your Parkin up to two weeks ahead of time, as it will become softer and stickier.