Yorkshire Parkin

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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.

Yorkshire Parkin sliced

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.

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 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.
Baked Parkin fresh from the oven.
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 improves with age by keeping tightly wrapped in an airtight container for 2 – 5 days, before cutting and eating.
Other traditional Yorkshire Recipes that you may like to try.
Yorkshire Parkin sliced

Yorkshire Parkin

Traditional Yorkshire Parkin containing medium Oatmeal.
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: 217
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
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

 

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