• Serves: 24 SQUARES
  • Prep Time: 60 minutes
  • Cooking Time: 30 minutes
  • Difficulty: EASY

Parkin is a dense, oaty ginger cake, traditionally made in Yorkshire and enjoyed on fireworks night. It’’s lovely, but today I have an extra decadent version for you. We’’re taking Parkin to the next level with an indulgent black treacle and cream cheese frosting, topped with little pieces of honeycomb. Each bite gives you crumbly-sticky-spicy Parkin, smooth-sweet-treacley frosting, and crunchy-sticky cinder toffee.

 

HERE'S WHAT YOU'LL NEED...

For the sponge

  • 200g salted butter
  • 140g golden syrup
  • 140g black treacle
  • 90g dark brown sugar
  • 75g oats
  • 275g self-raising flour
  • 1 tbsp ginger
  • 1 medium egg
  • 2 tbsp milk
  • 1 tsp vanilla

For the topping

  • 500g icing sugar
  • 150g cream cheese
  • 1 tsp vanilla paste
  • 1 tbsp black treacle
  • 2 tbsp of supermarket honeycomb (cinder toffee) pieces

Parkin bars ingredients

 

PSSTTTT...

These little squares may look dainty, but they are wicked fun to make and incredible to eat.

HAVE YOU SEEN...

Parkin bars with black treacle cream cheese frosting FINISHED 3

 

Parkin bars with black treacle cream cheese frosting FINISHED 6

 

Parkin bars with black treacle cream cheese frosting FINISHED 2

 

SET OVEN TEMP: 160C/GAS MARK 3

HERE'S HOW IT'S DONE...

  • 1

    Preheat the oven to 160C (140C fan). Put the sugar, butter, golden syrup and black treacle in a pan and place on the hob over a medium heat until melted, then set aside to cool.

    Parkin bars with black treacle cream cheese frosting STEPS 1

  • 2

    Mix the oats, flour and ginger together in a large bowl. Pour the cooled syrup mixture into the flour bowl. Mix until well combined.

    Parkin bars with black treacle cream cheese frosting STEPS 2

  • 3

    Beat the egg on its own in a small bowl, then beat in the milk. Pour the egg mixture into the batter, followed by the vanilla.

    Parkin bars with black treacle cream cheese frosting STEPS 3

  • 4

    Mix well until you have a lumpy, thick batter, then pour into a greased and lined tray. Level off and bake for 30 minutes until just firm. You can check it’’s ready by pushing a cocktail stick into the centre – it should come out clean. Leave the sponge to cool completely on a wire rack.

    Parkin bars with black treacle cream cheese frosting STEPS 4

  • 5

    For a true Parkin texture, you can now wrap the sponge in foil and leave it somewhere cool and dry to get nice and sticky, but you can move on to the frosting straight away if you wish…

    To make the topping, beat the cream cheese and icing sugar together until thick and pale. Add the vanilla, then the treacle and beat again until you have a thick piping icing.

    Parkin bars with black treacle cream cheese frosting STEPS 5

  • 6

    Cut your Parkin into 24 equal squares and place the pieces on a wire rack. Transfer your black treacle frosting to a piping bag with the very end snipped off and pipe zig zags of icing across the surface of each square. While the icing is still wet, top each square with a sprinkle of cinder toffee and leave to set.

    Parkin bars with black treacle cream cheese frosting STEPS 6

  • 7

    This is a chewy, sweet, comforting treat that’’s just perfect for bonfire night. Or any night for that matter. Enjoy!

     

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By Emily Leary on 30.10.15

Guest Contributor

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