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


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