Make this parkin recipe for a comforting autumnal bake, or Bonfire Night snack to nibble on whilst watching the fireworks. Also check out more ginger bakes such as our classic ginger cake, spiced toffee apple and ginger cake and impressive Jamaican ginger cake.

For more fun baking recipes try our vanilla cupcakes, school cake and custard cream blondies.


  • 200g butter, cubed, plus more for the tin
  • 100g soft light brown sugar
  • 50g treacle
  • 200g golden syrup
  • 250g self-raising flour
  • 1 tbsp ground ginger
  • ½ tsp mixed spice
  • 100g porridge oats
  • 2 eggs
  • 50ml milk
  • 4 balls stem ginger, chopped, plus 2 tbsp of syrup from the jar


  • STEP 1

    Melt the butter, sugar, treacle and syrup in a pan over a medium heat, continually stirring, until the butter has melted and everything is combined. Remove from the heat and leave to cool for 5-10 minutes while you butter and line a 22cm square tin, and heat the oven to 170C/fan 150C/gas 3.

  • STEP 2

    Whisk the flour, spices and oats in a bowl to combine, then pour over the butter and sugar mixture, and mix well. Add a pinch of salt, crack in the eggs, stir in the milk, stem ginger and syrup, and mix again until combined. Scrape into the tin and transfer to the oven. Bake for 50 minutes-1 hour or until the skewer pushed into the centre comes out clean. Cool in the tin, then wrap in baking paper, then foil. Keep for one week, well wrapped – it will become stickier the longer you leave it.

Check out more of our best bakes using oats

Healthy Flapjack Recipe For Fruity Oat Flapjacks


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Anna GloverSenior food editor

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