Parkin recipes

01 November 2011

Eating Parkin around Bonfire Night is a Yorkshire custom. Here are two simple recipes, courtesy of Grandma Abson's Traditional Baking by Meryl White

The first recipe gives a superbly tangy ginger flavour; the second is a standard recipe for Parkin.

Ginger parkin


  • 12oz (340g) fine oatmeal
  • 4oz (110g) plain flour
  • 1 tsp baking powder
  • 2 tsps ground ginger
  • 3oz (75g) butter
  • 12oz (340g) golden syrup
  • 2 tbsps milk
  • 1 egg


Sift the flour with the ginger, baking powder and oatmeal. Melt the butter in the golden syrup in a pan. Stir in the dry ingredients and add the milk and egg (beaten). Bake in a warm oven for 3/4 hour. (300°F, Mark 3, 150°C)

Yorkshire Parkin


  • 8oz (225g) self raising flour
  • 1lb (450g) medium oatmeal
  • 1 tsp ginger
  • Pinch of salt
  • 4oz (110g) butter
  • 8oz (225g) treacle (could be 4 oz black treacle and 4 oz golden syrup)
  • 4oz (110g) demerara sugar
  • 1 egg beaten
  • 1/4 pint milk


Mix together all of the dry ingredients. Melt the butter in a pan with the treacle and demerara sugar. Mix well with the dry ingredients. Add the egg and milk. Bake in a flat tin in a warm over for 3/4 to 1 hour. (300°F, Mark 3, 150°C)

About Grandma Abson's Traditional Baking

Grandma Abson's Traditional Baking features 190 recipes from Meryl White's grandmother who honed her skills as a cook housekeeper in service during the Edwardian times. It is available to buy now from YPD Books. For further details please visit

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