Now for those of you who aren't familiar with Parkin, it's a northern thing! And as a proud Yorkshire man I want to share my heritage with you.

Let’s start at the begining, what is parkin, you ask?

Well, parkin is a delicious rich dark, spicy, sticky gingerbread made with oatmeal. Originally it was a made as a celebration cake, and eaten at winter festivals; a custom we think started with the pagans who loved cakes and would use any excuse to eat a special cake to mark the beginning of winter new sock day and any other special days they could think of.

It’s made with oatmeal (the predominant cereal crop in the northern climate) which gives parkin its dense texture, ground ginger (the cheapest spice at the time – but still an exotic treat for ordinary people), and black treacle (introduced into England in the 17th century and imported from the West Indies through the ports of Liverpool and Hull). 

This version of parkin wasn’t as rich as today's because it was made with dripping, I used butter, and the early recipes didn't use eggs.

The tradition started in Yorkshire, but our friends over the hill in Lancashire also have their version.

It started becoming popular during the Industrial Revolution when manual workers needed cheap, energy-packed food and the sugar and dripping delivered that in abundance.

Parkin is now more closely tied to Bonfire Night, celebrating the great failure of Yorkshire man Guy Fawkes to blow up the Houses on Parliament in 1605.

In 19th century Leeds, the two were so closely linked that November 5th was known as Parkin Day, not Bonfire Night.

I have added some chocolate and refined the original recipe a little.

This parkin recipe is easy to make and creates a lovely, moist, sticky cake. It makes a delicious dessert too, served with few stewed apples or plums and lashings of custard or a dollop of whipped cream.

Parkin needs to be allowed to mature in an airtight tin for at least three days before cutting to allow it to soften and mellow, and should keep if well stored in an airtight tin for up to two weeks.

Try my chocolate version here