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Littleover Apiaries – Speciality Greek Honey Parkin

Posted on 03/11/2014 by

The whiz bangs of Bonfire night are almost upon us, which means only one thing… Yes, spectacular fireworks displays, but also the classic Yorkshire loaf cake Parkin!

Being a local dish, there are many variations of this fiery cake – moist and soft  verses dry and biscuit like. Here at Littleover Apiaries we’ve worked up our own take being inspired by the dark, sweet tones of our speciality Greek Honey.

What you will need:

  • 125g Black Treacle
  • 75g Littleover Apiaries Speciality Greek Honey (click here to buy)
  • 150g Organic Unsalted Butter
  • 75g Fairtrade Soft Brown Sugar
  • 175g Organic Plain Flour
  • 2 tsps Ground Ginger
  • 1 tsp Ground Cinnamon
  • 275g Oatmeal (or ground oats if not available)
  • 1 Large Free-Range Egg
  • 150ml Semi-Skimmed Milk
  • 1 tsp Bicarbonate of Soda

How to make:

  1. Pre-heat oven to 180 degrees C (Gas 4) and add tin liner to a loaf tin.
  2. On a medium heat, melt together the butter, sugar, black treacle and Speciality Greek Honey until dissolved – stirring the whole time.
  3. In a mixing bowl sieve together the flour, cinnamon and ginger and then stir in the oatmeal (or ground oats)
  4. In a separate bowl beat together the egg, milk and bicarbonate of soda. Stir into the oatmeal mix.
  5. Once the honey and treacle mix is lukewarm, stir into the oatmeal mix until evenly mixed. Don’t over mix.
  6. Once evenly mixed, pour into the prepared load tin.
  7. Bake in the pre-heated oven for 40-50 mins, until a knife comes out cleanly.
  8. Cool in tin for 10 mins and then place onto a cooling rack.
  9. *Optional* Some recommend keeping freshly baked Parkin in an air-tight container for a few days to increase the flavour.
  10. Enjoy on 5th November with the awe of fireworks still in the air!


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