Yorkshire parkin bonfire night

Oh my goodness this is a good one! For the past couple of years around this time I have been trying out some Parkin recipes and thus far have been heartily disappointed - the ones I made came out dry, overly chewy and not in the least bit sticky UNTIL....I discovered this recipe from the wonderful blog Lavender and Lovage which reminded me of all the wondrous Sticky Parkin I ate as a child in England every crisp and crackling Bonfire/Guy Fawkes Night - an evening full of sparklers, Roman…

Yorkshire parkin is an age old ginger cake recipe. Its made with treacle and wholesome oats and is perfect for Autumn & Bonfire night!

Parkin is a traditional ginger cake from Yorkshire, flavoured with syrupy molasses, oatmeal and warm spices. Bake it for Bonfire Night or an afternoon tea treat.

If you're a fan of gingerbread and are looking for something uniquely different - this is it! From Yorkshire, England, Parkin is an age-old cake featuring oats and black treacle (molasses) to create a delightfully sticky, chewy cake with a deeply robust flavor that only improves with time!

Yorkshire Parkin for a Bonfire Night treat I love it when I see the striking fiery reds and golds of autumn leaves. It’s like a countryside shout out for Bonfire Night where the traditional blazing bonfire, sparkling fireworks and the guy reminds us of 5 November 1605 when Guy Fawkes was arrested in the Houses of Parliament in the famous gunpowder plot. It’s time for a favourite traditional Yorkshire recipe Yorkshire Parkin 225g/8oz self raising flour 450g/1lb medium oatmeal 1 tsp ginger…

A traditional ginger cake recipe from Northern England. Learn how to make this easy and delicious cake that's traditionally eaten on Bonfire Night. A quick and easy Yorkshire parkin recipe!

First things first - if you want this to be properly sticky for Bonfire Night - get baking it right away! Secondly, it's probably best not to look at the rest of this recipe if sugar horrifies you. And now...

Turn a traditional Bonfire Night treat of freshly baked parkin into James Martin's irresistible layered dinner party dessert that can be assembled early and chilled until serving

Make it three or four days beforehand because the longer you keep it, the better it gets!

This easy-to-make traditional Yorkshire parkin recipe is the stuff of winter nights and bonfires but can be enjoyed year-round.