Yorkshire parkin
Dark, sticky oatmeal gingerbread, traditional for Bonfire Night. It gets softer and stickier after a few days in the tin.
- Time1 hr 15
- LevelEasy
- Costabout £0.23 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Grease and line a 20cm square tin with baking paper.
- 2
Put the butter, treacle, golden syrup and sugar in a pan over a low heat. Stir until melted and smooth. Do not let it boil. Take off the heat and cool for 5 minutes.
5 min - 3
Mix the oatmeal, flour, ginger, mixed spice and bicarbonate of soda in a large bowl.
- 4
Pour the warm syrup mixture into the dry ingredients with the egg and milk. Beat until smooth. The batter will be quite runny.
- 5
Pour into the tin and bake for 50 minutes, until firm at the edges with a slight give in the middle.
50 min - 6
Cool in the tin, then cut into squares. Store in an airtight tin for 2 to 3 days before eating, until the top turns sticky and soft.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.