Delicious and Traditional Bonfire Parkin Recipe UK
Rated 5.0 stars by 1 users
Category
Halloween
Servings
16
Prep Time
20 minutes
Cook Time
75 minutes
Calories
290
As autumn sets in and Bonfire Night approaches, thoughts turn to cosy treats that warm from the inside.
Parkin stands out as a favourite in the North of England, with its sticky texture and bold ginger spice.
This cake has roots in Yorkshire and Lancashire, often baked to mark the fifth of November.
At Whitakers Chocolates, we have given this old recipe a modern update by adding our smooth dark chocolate.
The result brings deeper flavour to the classic mix of oatmeal, treacle, and spices.
Easy to make at home, this chocolate parkin becomes even better after a few days rest.
Ingredients
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200g medium oatmeal (or rolled oats, blitzed slightly)
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200g self-raising flour
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200g soft dark brown sugar
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2 tsp ground ginger
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1 tsp mixed spice
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½ tsp ground cinnamon
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Pinch of salt
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200g unsalted butter
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200g golden syrup
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100g black treacle
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2 large eggs, beaten
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4 tbsp milk
Directions
Prep the oven
Preheat oven to 150°C (fan 130°C) / 300°F / Gas 2.
Grease and line a 20cm (8-inch) square deep baking tin.
Mix dry ingredients
In a large bowl, combine the oatmeal, flour, sugar, spices, and salt.
Melt butter & syrups
In a saucepan, gently heat the butter, golden syrup, and treacle until melted and combined. Do not boil.
Combine
Pour the syrup mixture into the dry ingredients and mix well.
Add the beaten eggs and milk, stirring until you have a smooth, thick batter.
Bake
Pour into the lined tin and bake for 1 hour 15 minutes (check at 1 hour – it should be firm to the touch but still slightly sticky in the centre).
Allow to cool in the tin.
Rest (important!)
Wrap the cooled parkin in baking paper and foil. Leave for at least 3–4 days before eating to allow it to become sticky and rich in flavour.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 16 delicious portions of traditional parkin for Bonfire Night
Calories per serving: 290 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade bonfire parkin.
Parkin Serving Suggestions
Parkin suits Bonfire Night and other occasions. Cut into squares for outdoor events. The Whitakers chocolate version adds smoothness to the ginger.
Warm slices in the microwave and top with custard. Sprinkle icing sugar for a quick touch.
Pair with tea to enhance spices, or coffee for boldness. Try mulled wine at gatherings.
Layer in a bowl with whipped cream and apple slices for a simple trifle.
Freeze portions and reheat in the oven to maintain stickiness.
Serve after meals with thin slices and mild cheddar.
How to Store Your Homemade Traditional Parkin
Once baked and cooled, proper storage keeps parkin fresh and helps it develop that signature sticky texture.
Wrap the cake in baking paper or greaseproof paper, then cover with foil to seal in moisture.
Place it in an airtight tin or container. Keep in a cool, dry spot like a pantry or cupboard, away from direct light or heat.
Leave the parkin to rest for at least three days before cutting into it. This time allows the flavours to blend and the cake to soften.
Many bakers wait up to a week for the best results. Once ready, the parkin stays good for up to two weeks in the tin.
For longer storage, freeze the parkin. Cut into portions first, wrap each piece well in cling film and foil, then put in a freezer bag. It lasts up to three months in the freezer.
Thaw at room temperature, still wrapped, to prevent condensation. Reheat slices gently in the oven if needed, but parkin tastes great cold too.
A Brief History of Bonfire Night and Parkin
Bonfire Night marks 5 November each year in the UK, remembering the Gunpowder Plot of 1605. Catholic plotters, led by Guy Fawkes, planned to explode the Houses of Parliament and kill King James I.
Guards discovered Fawkes with gunpowder barrels, foiling the scheme. Londoners lit bonfires to celebrate the king's survival, and Parliament passed a law for annual observances with services and fires.
The tradition evolved into widespread celebrations with effigies of Fawkes burned on bonfires and fireworks displays, still popular today.
Parkin, a ginger cake from northern England like Yorkshire and Lancashire, features oatmeal, black treacle, and spices.
Its origins may tie to pagan or Christian November festivals with fires and bakes, linked to All Saints' Day or harvest customs.
Over time, parkin connected to Bonfire Night as a seasonal treat. Northerners bake it for 5 November, resting it to enhance flavours.
The spicy warmth suits chilly nights by the fire.
