This sticky old fashioned Yorkshire Parkin recipe keeps really well and improves with time. Can be made a couple of days before it’s needed.
Parkin should not to 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.
A good Parkin has to be moist, sticky and full of ginger and toffee flavours with a nutty texture coming from the medium oats.
How to make Yorkshire Parkin.
Making Parkin, couldn’t be easier. Once you’ve switched on the oven, weighed out all the ingredients and greased and lined your baking tin. You’re ready to start baking.
- 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
- 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.