Bonfire Night Parkin

I was a bit unsure whether to post this recipe, as it’s not exactly healthy. To make it more in keeping with the Natural Born Fitness ethos, I’ve modified the traditional Northern English recipe quite a bit, omitting the muscavado sugar completely, and substituting the butter and cow’s milk for olive oil and rice milk respectively. Best to use it as a delicious seasonal treat or as comforting hill food.


  • Olive oil – 100g
  • Treacle (or molasses) – 100g
  • Golden Syrup – 100g
  • Self raising flour – 200g
  • Ground ginger – 3 tsp
  • Ground cinnamon – 1 tsp
  • Bicarbonate of soda – 1 tsp
  • Pinhead oatmeal – 100g
  • 1 beaten egg
  • Oat milk – 120ml
  • Stem ginger – 1 tablespoon – chopped
  • Optional: apple puree – 1 tablespoon


  1. Preheat oven to 150 °C
  2. Line a square cake tin with baking paper
  3. Place the oil, treacle and syrup in a small saucepan and heat gently until completely mixed together
  4. Remove and allow to cool
  5. Add the flour, ground ginger, cinnamon, bicarbonate of soda, oatmeal and stem ginger to a large bowl and mix together
  6. Gradually stir in the cooled treacle/syrup/oil mixture
  7. Next stir in the beaten egg, oat milk (and apple puree if using) until you get a smooth mixture
  8. Pour the batter you’ve created into the cake tin
  9. Place in the oven and bake for approximately 30 mins
  10. Remove from the oven and allow to cool
  11. Ideally you should store the Parkin for a few days before eating (good luck with that)


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