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parkin, bonfire, gingerbread
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5 from 1 vote

Marshmallow Parkin

A simple autumnal classic with a fun marshmallow topping
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Servings: 8
Author: Urvashi


  • 225 g ordinary oats
  • 225 g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 225 g jaggery
  • 2 large eggs
  • 125 ml milk
  • 225 g unsalted or salted butter
  • 110 g golden syrup
  • 110 g black treacle
  • 3-4 tbsp ginger syrup
  • Mini marshmallows for topping


  • Preheat the oven to 170C or 150C fan and line a 20cm square baking tin. Or you can use these enamel bowls from Falconware. I had about 8 leftover from the cafe and this mixture will easily fill those.
  • Blitz the oats in a high speed blender or food processor until you have a thick breadcrumbs consistency.
  • Add them to a bowl along with the flour, bicarbonate of soda, ground ginger.
  • Grate in the jaggery. You can use soft brown or dark muscovado sugar but I had a load of jaggery to use up and find that it gives an earthier flavour.
  • Mix well to combine and set aside.
  • Break the eggs into a jug. Add the milk and then whisk together and set aside.
  • Weigh the butter, syrup and treacle into a small saucepan and heat on a gentle heat until it's all melted.
  • Pour the melted mixture into the four and jaggery mixture and mix well. You don't need to use a whisk. A wooden spoon is fine.
  • Now pour in the egg and milk mixture and mix again until it is all combined.
  • Pour into the baking tin and bake for 45 minutes. It will feel soft and when you pop a cocktail stick in, it will not come out clean. That's good. You want this a little moist.
  • Note - if you are using the smaller enamel bowls, this won't take 45 minutes. About 20-25 minutes is more likely.
  • While it is still warm in the baking tin, spoon over the ginger syrup.
  • Once your ready to eat, mound over some marshmallows and then blow torch them a little or pop under the grill to burn and soften a little at the edges.