Fig and pecan parkin slices

These sugary slices are filled with all the right ingredients - from figs to rolled oats, these are a chocolate brownie's slightly more healthy sister

fig and pecan parkin

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



  • Ale or beer 300ml
  • Black treacle 200g
  • Golden syrup 250g
  • Plain flour 225g
  • Bicarbonate of soda 1 tsp
  • Ground ginger 3 tsp
  • Unsalted butter 85g, cold, cut into cubes
  • Lard 85g, cold, cut into cubes
  • Dried figs 100g, coarsely chopped
  • Pecan nuts 100g, coarsely chopped
  • Medium oatmeal 225g
  • Large egg 1, beaten
  • Rolled oats 50g, for the topping


  • Step 1

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

  • Step 2

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

  • Step 3

    Remove from the heat and set aside.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 7

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

  • Step 8

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