Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Traditional in Yorkshire and in much of the north of England.


  • 1 lb. (½ k.) fine oatmeal
  • 2 teaspoons baking powder


Rub the lard into the oatmeal and mix in the spices and baking powder. Warm the syrup and mix it into the oatmeal till you have a stiff mixture.

Grease a flat baking tin, pour in the parkin and bake for 1–1¼ hours at 300° F., gas mark 2.