Eleanor's collected parkin recipes.
I've had some success with the first, but intend to try the Marguerite
Patten version next, as it's the one I grew up with.
Back to other recipes.
- 8 ozs self raising flour
- 4 oz butter
- 8 ozs oatmeal
- 1 tsp ground ginger
- 8 oz treacle
- 2 tsps bicarbonate of soda
- 4 oz sugar
- 1 egg
- 1/4 pint milk
- Pinch of salt
- Rub the butter into the sieved flour
- Add the rest of the dry ingredients, the treacle, milk and beaten
- Mix well together.
- Put the mixture in a prepared shallow tin and cook in a slow oven
for about 2 hours.
- When cool, cut into squares.
Parkin via Ann Blair
From Marguerite Patten
- 4 oz butter
- 4 oz black treacle (can use golden syrup or a mixture)
- 5-6 oz moist brown sugar
- 1-2 tsp ground ginger
- 1-2 tsp mixed spice
- 6 oz plain flour
- 1 level tsp bicarbonate of soda
- 6 oz medium or coarse oatmeal
- Melt the butter, treacle and sugar together.
- Sieve the dry ingredients and then add the oat meal and mix.
- Stir in the treacle mix. Beat hard and put in a lined 9" round tin or an
8" square tin.
- Bake 300-325 f gas mark 2 for 1-1/2 hours.
Cooked when a skewer comes out clean. Cool in tin for 10 mins and turn
out onto a wire rack. Store in an airtight tin for a few days before
Lancashire Parkin via Gid Holyoake
- 225g (8oz) fine or medium oatmeal
- 225g (8oz) self-raising flour
- 225g (8oz) brown sugar
- 1 pinch salt
- 1 tbsp ground ginger
- 225g (8oz) margarine or butter
- 125g (4.5oz) black treacle
- 125g (4.5oz) golden syrup
- 1 egg, beaten
- Preheat the oven to 150 to 170 C / Gas 2 to 3.
- Put oatmeal, flour, sugar, salt and ground ginger in a bowl. Rub in the fat.
- Add the treacle, golden syrup and egg.
- Mix well. This will make a heavy mixture.
- Place in a lined, small roasting tin.
- Bake for 1 to 1 1/2 hours.
It is usually a good thing to leave in a cake tin for a week before
cutting or a minimum of 2 to 3 days at least if you can't keep your
hands off it.