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Parkin Recipe

The perfect teatime treat during the winter months. With a ginger kick it is wonderfully warming and if you leave it in the tin for a few weeks it becomes deliciously sticky. Best served with a cup of tea and a wedge of Quicke’s Mature Cheddar.

NUMBER OF SERVINGS – makes 16 squares


  • 200g Quicke’s cows whey butter, plus extra for greasing
  • 1 large egg beaten with 4 tbsp whole milk
  • 200g golden syrup
  • 85g treacle
  • 85g light soft brown sugar
  • 100g medium oatmeal, 250g self-raising flour and 1 tbsp ground ginger in one bowl.


  1. Heat oven to 160C/140C fan/gas 3.
  2. Butter a deep 22cm square cake tin and line with baking parchment.
  3. Over a Gentle heat melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Be careful not to burn.
  1. Remove from the heat.
  1. Stir the flour and oatmeal mixture into the syrup mixture
  2. Then combine the beaten egg and milk.
  1. Pour the mixture into the tin, make sure this is evenly distributed and bake for 50 mins – 1 hr until crusty/firm to touch.
  1. Cool in the tin
  1. Wrap the cake in more parchment and foil, so its completely sealed.  
  1. The cake become softer and stickier the longer you leave it- wait till at least 5 days but up to two weeks for optimum stickiness.
  1. Serve with a wedge of Quicke’s Mature cheddar.



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