Parkin is a lovely, sticky, gingery cake slice traditionally eaten on bonfire night in England – hence its presence at our fireside cooking evening. It’s a brilliant sweet to make ahead as it only becomes more delicious after a couple of days when the flavours intensify even further.






Skill level

Average: 2.8 (18 votes)


  • 440 g (1¼ cups) golden syrup
  • 240 g treacle
  • 2 tbsp milk
  • 100 g unsalted butter
  • 100 g lard
  • 450 g fine oatmeal (use quick cooking oats at a pinch)
  • 200 g plain flour
  • 2 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 2 eggs, lightly beaten


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 130°C. Grease and line base and sides of a 5 cm x 21 cm x 31 cm slice pan.

2. Place golden syrup, treacle, milk, butter and lard in a saucepan over medium heat and cook for 8 minutes or until melted; don’t let mixture boil.

3. Combine oatmeal, flour, bicarb soda, ginger, mixed spice and a pinch of salt in a large bowl. Pour in the warm syrup mixture and stir to combine, then add the eggs and stir to combine. Pour mixture into prepared pan.

4. Bake for 1½ hours or until a skewer inserted into the centre comes out clean and the batter has set into a nice, sticky slice.

5. Cut the parkin into 3 cm squares and, ideally, leave for a few days before eating. It will keep in an airtight container for up to 10 days.

As seen in Feast magazine, Issue 11, pg38