Granny Elsie’s Parkin is a gingerbread cake, made with rolled oats and lots of syrup.

It’s an “up-norf” thing. You have on Bonfire Night with your Carlin peas and vineger. And in case it wasn’t obvious this from the recipe book my Gran used and just a slight tweek of ingredients to suit us here.

You’ll get 3-4 days out of your Parkin. It’ll keep better with some parchment around it in a sealed container or one of them old biscuit tins.

Elsie’s Parkin is available for the Autumn and of course Bonfire Night.

For all cake orders, order before 2pm on Monday for Wednesday dispatch and before 2pm on Tuesday for Thursday dispatch. 

Our bakery only uses gluten-free, organic, plant-based ingredients and we only use unrefined sugars. 

Nuts are used in the bakery so, please double check ingredients below and have a look over the T’s and C’s before ordering so you know what to do if there’s any problems.

*brown rice flour, *maize, *buckwheat, *tapioca starch  *potato and arrowroot.

Water

*Coconut sugar, *Maple syrup, *dates *rolled OATS, *ginger, *cinnamon, bicarb

*Naturli V Block (Shea butter oil* (43%), water, coconut oil* (21%), rapeseed oil* (11%), salt, ALMOND* (1%), emul-sifier (sunflower lecithin*), carrot juice*, lemon juice*, natural sunflower oil flavour.) 

GF baking powder, *sea salt.

*denotes organic