Bev’s Proper Yorkshire Parkin Recipe

Bonfire night is nearly upon us, so what could be a more perfect bake than a parkin bake? With its delicious treacly flavour and warming ginger tones, it’s what bonfire night is all about for me. Best made a few days before you would like to eat it, the flavours will develop with a little age and it will moisten up.

– 200g Butter
– 100g Soft Dark Brown Sugar
– 100g Black Treacle
150g Golden Syrup
110g Medium oatmeal/crushed porridge oats
– 180g Self Raising Flour
 ¾ tsp Baking Powder
– 3 tsp Ground Ginger
2 Large eggs
2 tbsp Milk
1/ Heat the oven to 170c /150c Fan. Line an 8”/20cm square tin with baking parchment.
2/ In a pan over a low heat melt the butter, black treacle, golden syrup and sugar. Leave to cool
3/ Place all dry ingredients in a bowl and combine.
4/ In a separate bowl lightly beat the eggs and the milk.
5/ Pour the cooled sugar mix onto the dry ingredients and mix well.
6/ Add the egg mix and combine.
7/ Pour the mix into the tin. The batter should be runny. Bake for 35-45 minutes until just baked through.
8/ When cooled wrap tightly and leave for a few days before enjoying.