Lancashire Parkin Recipe
Desserts
Food
Vegetarian
Lancashire Parkin is a beloved Northern bake, prized for its deep treacle sweetness, gentle heat from ginger and irresistibly sticky crumb. Made with oats and baked low and slow, it’s traditionally set aside for a few days to develop its flavour and become even softer. Best enjoyed with a cup of tea, this recipe delivers the true, nostalgic character of homemade Lancashire Parkin for your customers.
Ingredients
240g (8 oz) fine or medium oatmeal
230g (8 oz) self raising flour
230g (8 oz) brown sugar
Salt
1 1/2 dessertspoons ground ginger
225g margarine or butter
125g black treacle
125g syrup
1 egg, beaten
Method
- Put the oatmeal, flour, sugar, salt and ginger in a bowl. Mix it all together.
- Gradually rub in the fat.
- When it is all mixed in add the treacle, golden syrup and egg.
- Mix well. This will make the mixture quite heavy.
- Place in a lined, roasting tin.
-
Cook at 150-170 C, 1 - 1 1/2 hours.
- Leave in the tin for approx. 4 days before digging in.
