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Help centreFibre-rich Bonfire Night parkin squares
Nothing says autumn quite like the warming spices and sticky sweetness of traditional parkin. A delicious twist on the classic Yorkshire bake, these parkin squares are made with porridge oats, wholemeal flour, ground almonds and a sprinkling of omega mix. Plus, they're a source of fibre. Date syrup, black treacle and dark brown sugar give the squares their characteristic rich sweetness, while the bake itself offers a moist, satisfyingly dense texture.
For an extra-special finish, try the optional miso-date drizzle. Combining sweet date syrup with creamy tahini or nut butter and a little white miso, it adds a delicious balance of sweet and savoury flavours. Bake ahead and leave overnight before slicing for the best sticky, chewy texture – ideal for sharing around the bonfire.
| Per | Per serving (1 square, 12 servings) |
|---|---|
| Energy (kcal) | 274 kcal |
| Fat | 15g |
| of which saturates | 5.5g |
| Carbohydrates | 28g |
| of which sugars | 16g |
| Fibre | 2.9g |
| Protein | 6.1g |
Ingredients
For the squares
125g porridge oats
100g wholemeal self-raising flour
30g H&B Omega Mix
20g ground flaxseed
1 tsp ground ginger
1 tsp ground cinnamon
Pinch of salt
100g unsalted butter
125g date syrup
75g black treacle
50g dark brown soft sugar
90ml milk
2 medium eggs
For the optional miso-date drizzle
75g date syrup
30g smooth tahini or nut butter
15g butter
1 tsp white miso
1–2 tbsp milk, as needed
Method
Step 1
Preheat the oven to 180°C (160°C fan). Line a 20cm square baking tin with baking paper, leaving a little overhang to make the parkin easier to lift out once cooled.
Step 2
In a large bowl, combine the porridge oats, wholemeal self-raising flour, ground almonds, omega mix, ground flaxseed, ground ginger, ground cinnamon and a pinch of salt. Mix well to distribute the ingredients evenly.
Step 3
Place the butter in a saucepan and melt gently over a low heat. Remove from the heat and stir in the date syrup, black treacle and dark brown soft sugar until everything is well combined.
Step 4
Stir the milk into the warm butter and syrup mixture, then leave to cool for a few minutes. The mixture should be warm rather than hot before adding the eggs.
Step 5
Beat the eggs into the slightly cooled butter and syrup mixture until smooth and thoroughly combined.
Step 6
Pour the wet ingredients into the bowl of dry ingredients and stir until evenly mixed. The mixture should be thick and moist rather than dry or crumbly.
Step 7
Transfer the mixture to the lined baking tin and spread it evenly into the corners, smoothing the surface with the back of a spoon or a spatula.
Step 8
Bake for 30–35 minutes, or until the edges are set and the centre is cooked through but still slightly soft. Avoid overbaking, as the parkin will firm up as it cools and should retain a moist, sticky texture.
Step 9
Remove from the oven and leave to cool completely in the tin. For the best texture and flavour, leave the parkin overnight before cutting into 12 squares. This gives it time to develop its characteristic sticky, chewy consistency.
Step 10
To make the optional miso-date drizzle, add the date syrup, tahini or nut butter and butter to a small saucepan. Warm gently over a low heat, stirring until smooth. Don’t allow the mixture to boil.
Step 11
In a small bowl, mix the white miso with 1 tablespoon of milk to make a smooth paste. Remove the warm date mixture from the heat and whisk in the miso paste until fully combined. Add a little more milk if needed to create a smooth, pourable consistency.
Step 12
Drizzle the miso-date sauce over the cooled parkin squares just before serving. Slice into 12 squares and enjoy with a hot cup of tea or as part of your Bonfire Night spread.
High-fibre Bonfire Night parkin squares FAQs
Yes. Parkin develops its signature sticky, chewy texture as it rests. Leaving it to cool completely and ideally overnight allows the moisture and flavours to settle, making the squares easier to cut and giving them a richer, more traditional texture.
Yes, parkin freezes well. Cut the cooled cake into individual squares and wrap them separately or layer them in a freezer-safe container with baking paper between each piece. Freeze for up to three months for the best quality. Defrost at room temperature before serving and add the miso-date drizzle after thawing for the best texture.
To make these parkin squares vegan, swap the butter for a plant-based alternative, use an unsweetened plant-based milk and replace the eggs with a suitable egg replacer. Ground flaxseed mixed with water can help bind the mixture, although the texture may differ slightly from the original recipe. For the optional miso-date drizzle, use plant-based butter and check that your date syrup, tahini or nut butter and white miso are suitable for vegans.
Yes. To make these Bonfire Night parkin squares nut-free, replace the 50g of ground almonds with an extra 50g of porridge oats, oat flour or additional wholemeal flour. For the optional miso-date drizzle, use tahini instead of nut butter – or leave it out altogether. If catering for someone with a nut allergy, check that all ingredients, including the omega mix, are suitable and free from nut cross-contamination.
