Yorkshire Parkin Sticky Oatmeal Gingerbread for Bonfire Night
Celebrate Bonfire Night with the indulgent flavors of Yorkshire Parkin, a traditional sticky oatmeal gingerbread that’s rich with the warming spices of ginger and cinnamon. This classic British bake combines medium oatmeal, black treacle, and golden syrup for an irresistibly moist texture and deeply aromatic sweetness. Baked low and slow, this parkin develops its signature stickiness after a few days of resting, making it the perfect make-ahead treat for your festivities. Serve this spiced delight in generous squares alongside a cup of tea or coffee to keep the chill of autumn evenings at bay. Whether enjoyed by the fire or shared with friends, this quintessential bonfire dessert is an unmissable seasonal favorite.
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Recipe Information
Ingredients
- 175 grams Self-raising flour
- 150 grams Medium oatmeal
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 125 grams Unsalted butter
- 200 grams Golden syrup
- 50 grams Black treacle
- 100 grams Soft dark brown sugar
- 75 milliliters Whole milk
- 1 large Egg
- 1 teaspoon Bicarbonate of soda
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 140°C (fan) or 160°C (conventional) or gas mark 3. Grease and line an 8-inch (20cm) square baking tin with parchment paper.
In a large mixing bowl, combine the self-raising flour, oatmeal, ground ginger, ground cinnamon, and a pinch of salt. Set aside.
In a small saucepan, gently heat the butter, golden syrup, black treacle, and dark brown sugar over low heat until melted and combined. Stir frequently but avoid boiling. Remove from heat and let cool slightly.
In a jug, whisk together the milk, egg, and bicarbonate of soda until smooth.
Pour the warm syrup mixture into the dry ingredients, mixing well with a wooden spoon or spatula until fully combined. Gradually add the milk and egg mixture, stirring until you have a smooth, pourable batter.
Pour the batter into the prepared tin, spreading it evenly with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the parkin is firm to the touch and a skewer inserted in the center comes out clean.
Remove from the oven and allow the parkin to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, wrap the parkin tightly in parchment paper and foil. Store it in an airtight container for at least 2-3 days to allow the flavors to develop and the texture to become stickier.
Serve in squares or slices and enjoy your Yorkshire Parkin alongside a hot cup of tea or coffee, perfect for Bonfire Night festivities.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 24.4 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
