40 minutes


About 8


Easy really


Treat time

Parkin and Parkin biscuits

Parkin is frequently called Yorkshire Parkin. It certainly is popular in the North, and almost unheard of in the South. It really is a wonderful cake, and goes all gooey if left, on the surface. It is said Robin Hood took some to a party once.


In today’s podcast, Paul and Diana show you how easy it is to make your own.



For 8 servings

1 rounded teaspoon of ground ginger

130 g self raising flour

130 g porridge oats

80 g butter

2 tablespoons of black treacle

3 tablespoons golden syrup

65 g brown sugar

1 egg

2 and a splash tablespoons of milk

Preheat the oven to 160C 325F Gas 3

Sieve the ginger and four into a large mixing bowl

Melt the butter with the treacle, syrup and sugar together in a pan

Once it is melted stir into the flour mixture

Mix with a wooden spoon

Beat the egg and milk together and mix into the flour mixture. If it doesn’t pour, add a little extra milk – but don’t make it too runny

Pour the mixture into a greased and lined tin and bake for 40 – 45 minutes. It should be firm to the touch

Allow to cool and cut into cubes, about 8 – 10

Leave for a few days in a tin so the edges become all sticky.

Parkin biscuits

120 g butter

100 g dark brown sugar

1 tablespoon dark treacle

1 tablespoon golden syrup

150 g plain flour

1 level teaspoon ground ginger

1/2 teaspoon ground cinnamon

20 g ground almonds

150 g oatmeal

Preheat the oven to 180C, 350F, Gas 4

Put the butter, sugar, syrup and treacle into a pan over a low heat and melt together

Sift the flour and spices into a large bowl, stir in the almonds and oatmeal

Make a well in the centre and pour in the butter mixture and mix with a wooden spoon

Put small spoonfuls onto baking sheets leaving a 3 cm gap between them

Bake for 10 – 12 minutes

Leave to cool on the tray and then onto a cooling rack after 5 minutes


These delicious meals will broaden your menu so try something new today!
Dessert, Podcast, Recipes, Special Occasions