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Parkin recipes

01 November 2011 ( 17 October 2018 )

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

Ginger parkin
Ginger parkin

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

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.