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Top-down image showing perfectly baked gingerbread oat bars sliced inside a parchment-lined 8-inch baking tin on a white marble countertop. The bars are golden brown with a shiny top and soft texture. Bits of candied ginger are visible, enhancing the homemade appearance. The clean setup highlights the rustic charm of this spiced dessert.

Parkin Recipe

This traditional Yorkshire Parkin is rich, sticky, and spiced with ginger. Made with oats and black treacle, it's a cozy bake that tastes even better a few days after making it.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine British
Servings 16
Calories 213 kcal

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk or spoon
  • Measuring cups and spoons
  • 8-inch square baking tin (or similar size)
  • Parchment paper
  • Cooling rack

Ingredients
  

  • 1 1/2 cups medium oatmeal
  • 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon Mixed Spice
  • Homemade Mixed Spice Recipe recommended
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon salt
  • 2/3 cups Black Treacle can substitute dark molasses
  • 1/4 cup Golden Syrup there is no substitute, the flavor is very different than corn syrup
  • Homemade Golden Syrup
  • 1 cup loosely packed brown sugar
  • 6 tablespoons butter
  • 2 tablespoons lard optional, can substitute butter
  • 1/4 cup candied/crystallized ginger finely diced (optional)
  • Homemade Candied Ginger Recipe
  • 1 large egg lightly beaten
  • 2 tablespoons whole milk

Instructions
 

  • Preheat your oven to 325°F (160°C) and line your baking tin with parchment paper.
    This top-down photo displays a parchment-lined 8-inch square baking tin placed on a white marble surface, as the oven is being preheated to 325°F (160°C). The preparation scene is clean and organized, emphasizing the importance of properly lining the tin before baking. The setup prepares the base for even cooking and easy removal later.
  • In a bowl, mix oats, flour, baking powder, spices, and salt.
    A glass mixing bowl filled with dry ingredients like medium oatmeal, all-purpose flour, baking powder, ground ginger, mixed spice, ground mace, and salt sits on a white marble countertop. Each ingredient is visible and unmixed, capturing the beginning of the recipe. The setup is clean and focused, essential for combining flavors evenly.
  • Gently melt treacle, golden syrup, sugar, butter, and lard (if using) in a saucepan — don’t boil.
    This photo shows a black saucepan on a white marble surface filled with a glossy mixture of melted black treacle, golden syrup, brown sugar, butter, and lard. The ingredients are gently melted and not boiled, creating a rich dark syrup. The warm blend adds depth and sweetness, forming the flavor base of the recipe.
  • Stir the wet mixture into the dry ingredients until combined.
    Top-down view of the melted syrup mixture being stirred into the dry oat and flour blend inside a large clear glass mixing bowl. The mixing is halfway through, creating a thick, sticky dough. The blending of wet and dry ensures every ingredient is coated with the treacly sweetness, setting the base texture for baking.
  • Add the beaten egg and milk, mixing until smooth.
    The image shows the next stage of the batter in a glass bowl, where a lightly beaten egg and whole milk are added on top of the half-mixed oat and syrup mixture. This step enriches the batter, ensuring smoothness and moisture in the final bars. The ingredients are clearly visible, ready for full incorporation.
  • Fold in candied ginger if using.
  • Pour the batter into the lined tin and smooth the top.
    A top-down shot capturing the folding of finely diced candied ginger into the prepared ginger oat batter. The ginger pieces sit visibly atop the thick, dark mixture in a glass bowl, waiting to be gently incorporated. This optional step adds a sweet, spicy bite to every bar, enhancing the texture and flavor complexity.
  • Bake for about 1 hour or until a toothpick comes out clean. Cool completely before slicing.
    Top-down image showing perfectly baked gingerbread oat bars sliced inside a parchment-lined 8-inch baking tin on a white marble countertop. The bars are golden brown with a shiny top and soft texture. Bits of candied ginger are visible, enhancing the homemade appearance. The clean setup highlights the rustic charm of this spiced dessert.