Fig & pecan parkin slices

Serves: 16 slices

You will need

300ml of your favourite ale or beer
200g black treacle
250g golden syrup
225g plain flour
1 tsp bicarbonate of soda
3 tsp ground ginger
85g cold unsalted butter cut into 1cm cubes
85g cold lard, cut into 1cm cubes
100g dried figs coarsely chopped
100g pecan nuts coarsely chopped
225g medium oatmeal
1 large egg, beaten
50g rolled oats for the topping


It seems a shame that parkin is associated with Bonfire Night and ignored for the rest of year. Well, I refuse to wait 12 months for it. Parkin is a rich cake that has many versions from all over the north of England. Thought to originate from the early 1700s, it’s one of those great cakes that get better in the days after you bake it. My version is a little different. I use lots of treacle for a deep rich flavour, and figs and pecan nuts to add an amazing crunch.

1 Preheat the oven to 140°C fan/160°C/285°F/gas 3.

2 Place the ale, treacle and golden syrup in a large saucepan over a low heat and gently stir until the treacle has dissolved.

3 Remove from the heat and set aside.

4 Place the flour, bicarbonate of soda, ginger, butter and lard in a food processor and pulse until it resembles breadcrumbs. Alternatively, rub them together using your fingers. Place them in a large mixing bowl and mix in the figs, nuts, oatmeal and egg to a stiff mixture.

5 Add the beer mixture and mix to a smooth consistency. Pour the mixture into the prepared tin and level the top with a spatula. Sprinkle the rolled oats evenly over the top.

6 Bake for 40–45 minutes. After 40 minutes, test the parkin with a skewer inserted into the centre: the skewer should come out completely clean and the cake should have shrunk away from the sides of the tin slightly. It may need a few more minutes.

7 Leave to cool in the tin for 10 minutes before placing on a wire rack to cool completely.

8 Cut into slices when cool. The slices will keep for up to 7 days in an airtight container.

Recipe courtesy of Luis Troyano. Troyano's new book 'Bake it Great' is out 20th August, published by Pavilion.

Recipe photography: Clare Winfield

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