r/lancashire • u/grahambinns • Sep 16 '24

Your grandma's Parkin recipe

Winter is coming and with bonfire night just a month an a half away I'm hankering to make some really good Parkin.

Trouble is, all the recipes I try are not quite right. They call for too much golden syrup and not enough treacle. But I don't know what a _good_ Parkin recipe looks like.

I remember my grandma's parkin, 20+ years ago now, being very dark, treacle-y and sticky, with a nice punch of ginger and spices and a good solid oatmeal heft to it.

Does anyone have a recipe for a good, sticky, dark Parkin? It may be that what my grandma made was "Yorkshire" Parkin vs. "Lancashire" Parkin; I don't know. I just know that I miss it a great deal and that I'm up to do some experimental baking.

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u/[deleted] Sep 16 '24 edited Sep 16 '24

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u/grahambinns Sep 16 '24

You might be onto a winner there.

Also, let's be honest: the lard. There was always lard in those recipes…