As a proud Yorkshireman, I’m excited to share a piece of my heritage—parkin. This traditional gingerbread, rich with the flavours of oatmeal, ginger, and black treacle, dates back to pagan celebrations and has been a staple in northern England, particularly during winter festivals.

Originally crafted for its energy-packed properties to sustain manual workers during the Industrial Revolution, parkin was made with simple, hearty ingredients.

While traditional recipes used dripping, I prefer butter for a richer texture and have introduced a delicious twist—chocolate!

This contemporary addition enhances the deep, spicy notes of the gingerbread, marrying beautifully with the dense, sticky texture that parkin is celebrated for.

Perfect for Bonfire Night or a cozy winter dessert, my chocolate parkin is best served with stewed apples or plums and a generous dollop of whipped cream.

Remember, parkin needs to rest in an airtight tin for at least three days to develop its characteristic softness and meld the flavours together.

This waiting period makes the parkin even more delectable, promising a treat that's worth the anticipation.

For those intrigued by a taste of the north enriched with the warmth of chocolate, try my chocolate version here and let your senses celebrate a piece of Yorkshire's festive culinary history.