Bonfire Night Recipes - Yorkshire Parkin with Rhubarb and Orange

Whether you are heading to your local fireworks display or having a bonfire in your back-garden, the 5th November is always busy. Even so, I promise that you will want to make time to cook up my bonfire night recipes. They are everything you need if your planning to spend a while outside on a cold November evening; substantial, warming, no cutlery required and of course delicious!

Yorkshire Parkin with Rhubarb and Orange

This Northern classic is at the top of the list when it comes to traditional Bonfire Night fare. In some parts of Yorkshire the 5th November is even known as Parkin Day. This flexible recipe actually gets better with age, so you can serve it warm with my orange scented rhubarb, then cut the leftovers into squares and eat on bonfire night.


For the Parkin

  • 120g butter
  • 110g dark brown soft sugar
  • 100g black treacle
  • 150g golden syrup
  • 170g self raising flour
  • 165g medium oats
  • 1 tsp baking powder
  • 4 tsp ground ginger
  • 2 tsp nutmeg
  • 1tsp mixed spice
  • 2 large eggs
  • 2 tbsp milk


For the Rhubarb

  • 500g rhubarb
  • 40g sugar
  • 1 Orange, juice and zest
  • splash of water



For the Parkin

1. Preheat your oven to 140oc/gas mark 1.

2.Grease or line a square baking tin, 20cm by 20cm is ideal

3. In a saucepan, combine the butter, sugar, golden syrup and treacle. Heat over a low flame until the mixture is completely melted

4.In a large mixing bowl, combine all the dry ingredients (flour, oats, baking power and spices)

5. Create a well in the middle of your dry ingredients, and pour in the melted butter and sugar. Mix until completely combined

6.Stir in the eggs and milk

7.Transfer to your prepared baking tin and bake for between 1 and 1 ½ hours. The cake should be completely set and firm, but not dry

For the Rhubarb

1.Wash and trim your rhubarb.

2.Cut into batons of around finger length and transfer to a saucepan

3. Cover with the sugar, orange juice and zest and water.

4.Simmer on a very low heat for around 10 minutes until the rhubarb is tender enough to stick a fork into and just cooked. The key here is to have a really low heat, because we really want the rhubarb to hold its shape and not dissolve into a mush. Try not to stir the poaching rhubarb too much for the same reason.

Serve chunks of the Parkin warm from the oven with some poached rhubarb and a big dollop of either crème fraîche or ice cream. Cut the leftovers into squares and store in an airtight container until bonfore night.

Make sure you look out for our other recipe, which will be posted tomorrow morning!