But which tradition is it? My grandparents claimed Yorkshire emphatically, while my Lancashire friends are just as emphatic. Either way I just love it, and because it’s so easy to make, if you haven’t yet tasted parkin I urge you to try it. Its virtue is it keeps well and goes on getting stickier. We use a pleated silicone liner in the tin, which helps keep the moisture in during storage. The Delia Online Cookery School: click the recipe image to watch how to make Traditional Oatmeal Parkin