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Old Fashioned Yorkshire Parkin

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This sticky old fashioned Yorkshire Parkin recipe contains oatmeal. It keeps really well and improves with time. Therefore, it can be made a couple of days before it’s needed.

Yorkshire Parkin sliced

What is Parkin

Parkin should not be confused with Ginger Cake or Ginger Bread. Parkin is often associated with Yorkshire and eaten around Halloween and Bonfire night (Wiki) It’s a time of year when comfort baking is in full swing. True Yorkshire Parkin contains Oatmeal and any cake without it is simply a Ginger Cake/Bread and nothing more. I have a wonderful Sticky Ginger cake recipe that you may like to try as an alternative to Yorkshire Parkin.

A good treacle Parkin has to be moist, sticky and full of ginger and toffee flavours with a nutty texture coming from the medium oats. And deep toffee flavours created by the addition of dark black treacle. If you’re looking for a Parkin Recipe without Oatmeal, this Ginger cake recipe would be a great alternative.

What is Treacle

Treacle is also known as Molasses outside the UK. It is a very think, dark sticky syrup made from partially refined sugar. There are several grades of treacle. Ranging from Golden Syrup to dark black treacle. I used a mix of golden syrup and dark treacle in my list of Parkin ingredients. Dark treacle is often used when making bonfire toffee. For a richer dark treacle flavour try making this Treacle and Glacé Ginger Parkin.

How to make Yorkshire Parkin.

Making Parkin, couldn’t be easier. This may be the best Parkin you’ll ever want to make. Once you’ve switched on the oven, weighed out all the ingredients. Greased and lined your baking tin. You’re ready to start baking. The mixture is a little runny, which is why it’s essential that you also line your loosed bottomed cake tin with baking parchment. To help prevent any batter from oozing out.

Place the butter, black treacle, golden syrup, and brown sugar in a pan over a low heat. Gently simmer until all the sugar and butter have melted. Take off the heat and leave to one side to cool a little.
Place all the dry ingredients in a large heatproof bowl and gently mix together. Then pour the cooled sugar treacle mix over the dry ingredients and mix until well combined.
Add the milk and give it a good mix. Gradually add the eggs. Mix until well combined, remembering that the mixture may still be a little warm. You don’t want scrambled eggs. Pour the mixture into the prepared tin and bake in the oven for 35 – 45 mins or until baked, testing the centre of the cake with a skewer until it comes out clean.
Yorkshire Parkin
Leave in the tin to cool for around 15 mins before removing from the tin onto a wire rack to cool completely.
Parkin can be eaten straight away. But it does improve with age by keeping tightly wrapped in an airtight container for 2 – 5 days, before cutting and eating.
This recipe was first posted in January 2019 but has since been updated with additional information and links to similar additional recipes.
Other traditional Yorkshire Recipes that you may like to try.
Treacle and Glacé Ginger Parkin
Depending on how rich you like the flavours, you can mix and match the treacles. Dark Treacle gives a much stronger toffee flavour and darker end result. Whilst Golden Syrup is much lighter in flavour and colour.
Check out this recipe
Sliced Treacle Parkin
Yorkshire Tea Loaf
A delicious moist, fruited tea loaf recipe. The fruit is soaked overnight in Yorkshire tea. Often served on its own or with Wensleydale cheese. A perfect addition as part of an Afternoon Tea menu. It may be a Yorkshire thing, which is where I live, but cheese goes really well with fruit cake.
Check out this recipe
Yorkshire Tea loaf on a plate with a Yorkshire Tea, tea caddy.
Yorkshire Curd Tart using Cottage Cheese
This Yorkshire Curd Tart recipe uses Natural Cottage Cheese as an alternative to using curd made the traditional way with whole creamy milk and lemon juice, Rennet or vinegar.
Check out this recipe
Baked Curd Tart with a slice cut out.
Yorkshire Parkin sliced

Yorkshire Parkin

Traditional Yorkshire Parkin containing medium Oatmeal.
5 from 3 votes
Print Pin Rate
Course: Afternoon Tea
Cuisine: British
Keyword: bonfire night, halloween, Yorkshire Parkin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16 slices
Calories: 217kcal
Author: Lynn Hill

Ingredients

  • 200 g Butter Unsalted
  • 100 g Soft Dark Brown Sugar
  • 100 g Black Treacle
  • 150 g Golden Syrup
  • 110 g Medium Oatmeal
  • 180 g Self Raising Flour
  • 3/4 tsp Baking Powder
  • 3 tsp Ground Ginger
  • 2 Large eggs lightly beaten
  • 2 tbs Milk

Instructions

  • Preheat the oven to 170c conv/150deg Fan Assisted. Grease and line an 8"/20cm square, loose bottomed cake tin with baking parchment.
  • Place the butter, Black Treacle, Golden Syrup and Brown Sugar in a pan over a low heat. Gently simmer until all the sugar and butter have melted.
  • Take off the heat and leave to one side to cool a little.
  • Place all the dry ingredients in a large heat proof bowl and gently mix together.
  • Pour the cooled sugar treacle mix over the dry ingredients and mix until well combined.
  • Add the milk and give it all a good mix. Gradually add the eggs and mix until well combined. Remembering that the mixture may still be a little hot. Take care as you don’t want scrambled eggs.
  • Pour the mixture into the prepared tin and bake in the oven for 35 - 45 mins or until cooked, testing the centre of the cake with a skewer until it comes out clean.
  • Leave in the tin to cool for around 15 mins before removing from the tin then leave to cool completely.

Notes

Parkin improves with age by keeping tightly wrapped in an airtight container for 2 – 5 days, before cutting and eating.

Nutrition

Calories: 217kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 100mg | Potassium: 159mg | Fiber: 1g | Sugar: 18g | Vitamin A: 340IU | Calcium: 56mg | Iron: 1.3mg
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2 Comments

  1. 5 stars
    Excellent ******** Best parkin I have tasted for a long while ..

    Thank You.

    David (68 years old and still baking and cooking)

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