Comments on: Homemade Parkin Recipe

By: Andy

Andy — Sat, 06 Dec 2025 21:25:51 +0000

Many years ago we lost my Gran’s cookbook and all the recipes inside it — including the incredible Parkin we used to make together. Visiting South Kirby every weekend and baking with her was such a treat. So imagine my joy at stumbling upon this recipe — I couldn’t be happier, or more impatient to try the bake I’ve just made with my daughter. Thank you!

By: Jane's Patisserie

Jane's Patisserie — Wed, 26 Nov 2025 10:38:38 +0000

In reply to Jo. Hey! I'd reduce your baking time by about 10 minutes as the oven might be slightly too hot (or lower your oven temp)! xx

By: Jane's Patisserie

Jane's Patisserie — Wed, 26 Nov 2025 10:37:06 +0000

In reply to Jean. Yes, you can add more if you want!! xx

By: Jill Thompson

Jill Thompson — Tue, 04 Nov 2025 16:11:14 +0000

2 tablespoons of ginger sounds very gingery! Is that’ correct?

By: Wendy Oakes

Wendy Oakes — Sun, 02 Nov 2025 09:45:16 +0000

Hi Jane,

Would you still allow the parkin to ‘mature’ for 5-7 days before freezing or just freeze straight away once fully cooled?

Thanks

Wendy

By: Victoria Kirk

Victoria Kirk — Fri, 31 Oct 2025 18:31:56 +0000

I made this today, my husband couldn’t wait for it to mature, he said it’s the best Parkin he’s ever had, I used medium oats the crumb is perfect, I will definitely make this again, the house smells amazing, thank you Jane for this recipe.

By: Sam

Sam — Tue, 28 Oct 2025 19:50:44 +0000

Could you use Ready Brek or is that too fine

By: Jean

Jean — Sat, 25 Oct 2025 13:59:21 +0000

Mine was a little crumbly would it benefit from more golden syrup ?

By: Rachael

Rachael — Wed, 22 Oct 2025 16:33:34 +0000

Hi, could I use ginger balls from a jar rather than ground

By: Emma

Emma — Mon, 20 Oct 2025 13:02:12 +0000

I’ve made this (smells delicious) and would like to reheat. What’s the best way to do this?

By: Emma

Emma — Sun, 19 Oct 2025 15:40:20 +0000

I’ve made this today, smells delicious. I want to serve as a pudding next Saturday. What’s the best way to reheat?

By: Jo

Jo — Tue, 14 Oct 2025 12:16:16 +0000

Hi Jane. I’ve just had a piece of this after baking and leaving 5 days. It tastes absolutely delicious but is really dry and crumbly. How can I improve this on my next batch? Made exactly to the recipe and baked for 50 mins. Thanks!

By: Lisa

Lisa — Mon, 13 Oct 2025 17:31:44 +0000

Can you make this without oatmeal?

By: Debbie Scott

Debbie Scott — Sun, 12 Oct 2025 14:16:18 +0000

Could I leave out the oatmeal and use more flour instead?