Chocolate Parkin for Bonfire Night

3 November 2010

Bonfire Night is almost upon us folks!  Divine’s chocolatier, David Greenwood-Haigh, has developed a very special recipe just for the occasion – a Chocolate Parkin.  Now for those of you who, like me, aren’t familiar with Parkin, it’s a soft cake made traditionally with oatmeal, molasses, lard and ginger.  It originates from Northern England and is particularly associated with Leeds in Yorkshire, and is thought to have first come about during the Industrial Revolution.  Parkin is now closely tied to Bonfire Night, but it’s best eaten after ageing for a few days – so get cooking today!

Chocolate Parkin

Here is David’s Divine Chocolate Parkin which uses easier-to-come-by ingredients (oh but I do miss lard, especially a bit of Lardy Cake)…

225g plain flour
50g Divine Cocoa Powder
175g oatmeal
100g Divine Ginger & Orange chocolate (available at Sainsbury’s), chopped small
55g butter (room temp)
110g soft brown sugar
110ml golden syrup
1 egg (size 2)
200ml milk
12g ginger powder
10g baking powder
1/2 teaspoon cinnamon powder


  • Preheat oven to 300F / Gas Mark 2
  • Grease and line a 23cm / 9″ deep loaf tin
  • Sieve all the dry ingredients together into a bowl.
  • Melt the butter, sugar and syrup in a large pan.  Stir in the milk and egg, and then add the oatmeal and the remaining dry ingredients including the chopped chocolate.  Mix well.
  • Pour into the loaf tin and bake for 1 – 1.5hrs.
  • Cool and cut into squares.