Bonfire Night in Yorkshire can only mean one thing to eat: Parkin.
I have so many memories of my mum making this sticky seasonal treat so I’ve had to dig her recipe out to accustom my own children to the tradition.
- 175g soft brown sugar
- 100g butter, cubed
- 200g wholemeal self-raising flour
- 200g medium oatmeal
- 4 tbsp black treacle
- 2 tbsp golden syrup
- Half tsp bicarbonate of soda
- 3 tsp ground ginger
- Half tsp ground nutmeg
- 250ml milk
Heat the sugar, butter, milk, treacle and golden syrup in a pan very slowly to near boiling point.
Combine the dry ingredients together and add gradually to the pan, stirring until well mixed.
Pour into a lined square tin and bake at 140C for an hour and a half or until cooked through but still springy.