Home / Blog / It’s Bonfire Night ️! To celebrate this evening of gunpowder, treason and plot, we have borrowed the talents of to come up with a twist on a Bonfire Night classic: parkin. In his words: A sticky ginger cake heady with spices and the richness of treacle and oats, it is the perfect squidgy mouthful to bite into as you watch with wonder as the fireworks go off tonight. The change that I have made to a classic recipe may annoy traditionalists, however I don’t know anything that can’t be improved by a bit of chocolate. As with the pumpkin cheesecake brownies I made for Halloween, I made use of the fabulous cocoa products from to give my parkin a resonant chocolatey depth. Don’t think this is some ordinary chocolate cake recipe, though- it is very much a spiced molasses cake whose flavours are heightened by the richness of chocolate. INGREDIENTS 200g butter 200g self-raising flour 55g treacle 200g golden syrup 200g soft brown sugar 35g dark chocolate, chopped Pinch of salt 4 teaspoons ground cinnamon 1 teaspoon ground ginger 60g dark chocolate chips 150g oats 2 eggs, beaten 4 tablespoons milk METHOD Preheat the oven to 140C/Gas 3. Grease and line a 20×30 tin. In a large saucepan, melt together the butter, treacle, golden syrup, sugar, and salt. Once melted, leave to cool for 5 minutes. Fold through the remaining ingredients. Pour into the lined tin and bake for 1hr 10 minutes. Remove from the oven and allow to cool in the tin. If you can wait, allow to mature in a tin for a few days. YUM 🤩

It’s Bonfire Night ️! To celebrate this evening of gunpowder, treason and plot, we have borrowed the talents of to come up with a twist on a Bonfire Night classic: parkin. In his words: A sticky ginger cake heady with spices and the richness of treacle and oats, it is the perfect squidgy mouthful to bite into as you watch with wonder as the fireworks go off tonight. The change that I have made to a classic recipe may annoy traditionalists, however I don’t know anything that can’t be improved by a bit of chocolate. As with the pumpkin cheesecake brownies I made for Halloween, I made use of the fabulous cocoa products from to give my parkin a resonant chocolatey depth. Don’t think this is some ordinary chocolate cake recipe, though- it is very much a spiced molasses cake whose flavours are heightened by the richness of chocolate. INGREDIENTS 200g butter 200g self-raising flour 55g treacle 200g golden syrup 200g soft brown sugar 35g dark chocolate, chopped Pinch of salt 4 teaspoons ground cinnamon 1 teaspoon ground ginger 60g dark chocolate chips 150g oats 2 eggs, beaten 4 tablespoons milk METHOD Preheat the oven to 140C/Gas 3. Grease and line a 20×30 tin. In a large saucepan, melt together the butter, treacle, golden syrup, sugar, and salt. Once melted, leave to cool for 5 minutes. Fold through the remaining ingredients. Pour into the lined tin and bake for 1hr 10 minutes. Remove from the oven and allow to cool in the tin. If you can wait, allow to mature in a tin for a few days. YUM 🤩

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It’s Bonfire Night ️! To celebrate this evening of gunpowder, treason and plot, we have borrowed the talents of @theyorkshiregourmet to come up with a twist on a Bonfire Night classic: parkin. In his words: A sticky ginger cake heady with spices and the richness of treacle and oats, it is the perfect squidgy mouthful to bite into as you watch with wonder as the fireworks go off tonight. The change that I have made to a classic recipe may annoy traditionalists, however I don’t know anything that can’t be improved by a bit of chocolate. As with the pumpkin cheesecake brownies I made for Halloween, I made use of the fabulous cocoa products from @foodthoughtsuk to give my parkin a resonant chocolatey depth. Don’t think this is some ordinary chocolate cake recipe, though- it is very much a spiced molasses cake whose flavours are heightened by the richness of chocolate. INGREDIENTS 200g butter 200g self-raising flour 55g treacle 200g golden syrup 200g soft brown sugar 35g dark chocolate, chopped Pinch of salt 4 teaspoons ground cinnamon 1 teaspoon ground ginger 60g dark chocolate chips 150g oats 2 eggs, beaten 4 tablespoons milk METHOD Preheat the oven to 140C/Gas 3. Grease and line a 20x30 tin. In a large saucepan, melt together the butter, treacle, golden syrup, sugar, and salt. Once melted, leave to cool for 5 minutes. Fold through the remaining ingredients. Pour into the lined tin and bake for 1hr 10 minutes. Remove from the oven and allow to cool in the tin. If you can wait, allow to mature in a tin for a few days. YUM 🤩