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A moist ginger cake (traditionally made with oatmeal), traditional to North-East England usually cut into squares. They used to be made with black treacle (probably even superseded by honey) until the arrival of golden syrup in 1885; at about that time self-raising flour was available and some families stopped using oatmeal.

Parkin was eaten especially at Celtic and Christian festivals from 31st October to 11th November, and since Bonfire Night (November 5th) has been celebrated - has also become traditional then

A thicker Scottish version is called 'Broonie'. See 'Broonie'; For a recipe see our Recipe Section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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