Morgie’s Parkin

morgieMy granny, known as Morgie (the unusual nickname can be blamed on my sister who, as a rather precocious 6 year old, tried to greet my grandmother in German. She couldn’t quite manage Guten Morgen, and the word Morgie was born) or the little Yorkshire lady in the Meek clan, is a fantastic cook. Despite being 92 she still produces delicious food. Parkin is a sticky, treacly cake, and a favourite up in Yorkshire. This particular recipe is my great grandmother’s. You can eat it straight away or wrap it up and keep it for a few days which will make it even stickier. Although it may not look a thing of beauty at the start, I promise you cracking results despite the meagre beginnings.


  • 340g oatmeal (if you can’t find it in the supermarket then a health food shop will stock it)
  • 4 tbsp self raising flour
  • 4 tbsp caster sugar
  • 1 dessertspoon ground ginger
  • 1 dessertspoon baking powder
  • 454g golden syrup (to save you weighing this out, its the exact amount of a standard tin of golden syrup….. there’s a reason this recipe is so delicious)
  • 120g butter
  • 1 egg
  • Splash of milk



  1. Heat the oven to 150C/300F/Gas Mark 2
  2. Line a square 8 inch baking tin with parchment.
  3. Place the oatmeal and sugar in a large mixing bowl. Sieve the flour, baking powder and ginger and add to the oatmeal mix.
  4. Put the butter and golden syrup into a saucepan and gentle heat until melted.
  5. Gently pour this into the dry ingredients and mix well.
  6. Beat the egg and a little milk in a separate bowl.
  7. Pour the egg into the batter. Stir until fully combined.
  8. Tip into your prepared cake tin and cook for 1- 1 1/2 hours, until an inserted skewer comes out clean.
  9. Once cooled, slice into squares.

Directions for use: Give it a try and be part of Meek history.


2 thoughts on “Morgie’s Parkin

  1. For me parkin brings back fond memories of dating a guy from Doncaster… his granny loved me because I polished off kilos of it. Not had it for years, dying to try yours Clauds!


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