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A spicy seasonal bake, the parkin is flavoured with ginger, black treacle, and golden syrup. I add a few sultanas, orange zest and cinnamon to mine too for extra sweetness and spice.

The parkin is a traditional British cake, often served during the winter months and in particular on Bonfire night.  It's always been a family favourite with us and we bake it throughout the year.

Not a great cake for the impatient as it's best to make it a few days before you want to eat it. When it's baked and cool wrap well in cling film or foil and store in an airtight container. This allows the flavours to mature and develop. 

Enjoy with a cup of tea in front of the fire on a cold winter evening. 

preparation time: 15 minutes
cooking time: 30-40 minutes

recipe by: Ema at De Tout Coeur Limousin (adapted from a family recipe) 


225g plain white flour
170g oats/oatmeal
55g wholemeal flour
40g sultanas
130g black treacle
100g golden syrup
115g soft light brown sugar
115g butter
150ml milk
1 egg
zest of 1 orange
2 tsp ground ginger
1 tsp cinammon
1 tsp baking soda
1/2 tsp salt


preheat the oven to 180C/gas 4/350F) and grease/line a 30 x 25cm baking tin

in a saucepan gently melt together the butter, treacle, syrup, sugar, cinnamon, ginger and orange zest

pour the melted mixture into a large bowl. Beat the egg with the milk and stir in.  

Sieve in the flours, salt and baking soda and fold in the oats and sultanas. Mix well and pour into the prepared baking tin

bake for 30 minutes - it's ready when a skewer inserted into the cake comes out clean

leave to cool in the tin, before wrapping and storing in an airtight container for a few days before eating

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