Parkin — traditionally eaten on Bonfire Night in Yorkshire, Lancashire and Derbyshire — but equally delicious all year round!
There are lots of versions of parkin — in years gone by every family would have their own particular recipe — and this is based on a recipe inherited from my Yorkshire grandmother – and possibly earlier generations too.
A mildly spiced ginger cake with oatmeal that keeps well.
You will get a 6″ square
Ingredients: Flour, Oatmeal, Muscavado Sugar, Syrup, Treacle, Butter, Milk, Ground Ginger, Bicarb. Soda, Vinegar
Allergens: Gluten, Milk products