Ingredients for Yorkshire Parkin Sticky Oatmeal Gingerbread For Bonfire Night
- Plain White Flour
- Brown Sugar
- Porridge Oats
- 2 tablespoons ground ginger
- Crystallized Ginger
- Butter
- 1/2 cup golden syrup (or light corn syrup)
- 1 cup black treacle (or dark molasses)
- 1 teaspoon bicarbonate of soda (baking soda)
- Vinegar
- Milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Yorkshire Parkin Sticky Oatmeal Gingerbread For Bonfire Night? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Yorkshire Parkin Sticky Oatmeal Gingerbread For Bonfire Night
- Preheat your oven to 325°F (160°C). Grease and flour a 9x13 inch baking tin.
- In a large bowl, combine the oats, treacle, golden syrup, ginger, cinnamon, mixed spice, bicarbonate of soda, flour, and sugar. Mix well.
- Gradually add the boiling water and oil, stirring continuously until a thick, sticky batter forms.
- Pour the batter into the prepared tin and spread evenly.
- Bake for 75 minutes, or until a skewer inserted into the center comes out with only a few moist crumbs attached. The top will be slightly cracked.
- Let the parkin cool completely in the tin before cutting into squares. For best results, let it sit for 2-3 days to allow the flavors to meld and the texture to become wonderfully sticky.
- Store leftover parkin in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
83g
Fat
32g
Carbs
19g