Homemade traditional parkin recipe!
Chestnuts and potatoes roasting on the bonfire, treacle toffee, toffee apples and parkin, all bring back memories of bonfire night. Although in my family parkin wasn’t just eaten in November it is traditionally made around bonfire night. Originally from Yorkshire this sticky sweet cake is a bonfire staple. Made with golden syrup, black treacle and lashings of ginger it was always a firm family favourite.