The BEST Parkin recipe…( we think it might have been pinched from Nigella …)

5 November 14
image bonfire

Remember, remember, the fifth of November, with gunpowder, treason & plot.

Who doesn’t love a good firework display? But for most of us here at melt, it’s all about the bonfire (& the food)

If you can manage to let this cake mature for a few days – it becomes all the more sticky and chewy. Just wrap it tightly ….and put it somewhere out of sight


  • 110 gr golden syrup
  • 25 gr black treacle
  • 75 gr butter
  • 75 gr soft brown sugar
  • 175 gr medium porridge oats. ( If you can’t find medium, buy normal porridge oats ad blitz them in a food processor for just a few seconds. You are aiming for rough crumbs – not dust!)
  • 75 gr self-raising flour
  • 1.5 tsp ground ginger
  • Pinch of salt
  • 1 small egg, beaten
  • 1 tbls milk

How to:

  1. Pre-heat the oven to gas mark 1, 275 F or 140C.
  2. Grease and line a loaf tin
  3. Put the syrup, treacle, sugar & butter in a saucepan, place over a gentle heat and let the butter melt – but do not let it boil.
  4. Put the flour, porridge oats, salt & ginger in a bowl – and stir in the syrup mix once it has melted. When combined add the egg and milk
  5. Pour into the loaf tinand cook for approx 1 hour in the middle of the oven, or until the centre feels springy to the touch.
  6. Leave to cool in the tin for 30 mins before turning out – and allow to fully cool before warpping and maturing.
  7. Ta – dah!!