Parkin is a Yorkshire classic. Every year we make this gingery oat cake to enjoy on Bonfire Night, traditionally 5 November. As soon as I’m reaching for the parkin recipe I know that the seasons are turning! This is a slight twist on the traditional Yorkshire parkin recipe however, as the original calls for black treacle. Black treacle is becoming harder to find around here, so I’ve tweaked the recipe.
Here’s my Yorkshire parkin recipe without black treacle! It’s still a delicious oaty ginger cake with delicate spicing, perfect to enjoy with a mulled cider or cup of hot chocolate.
Yorkshire Parkin Recipe
Prep time10 minutes
Cook time45 minutes
Total time55 minutes
A Yorkshire classic! Make this sticky ginger cake for Halloween or Bonfire Night. It’s easy to make, and tastes even better after a couple of days. This is a parkin recipe without black treacle but if you wanted a darker, richer flavour you could substitute 75 grams of the golden syrup for black treacle.
To make parkin
- 200 grams unsalted butter
- 1 large egg
- 4 tablespoons full fat milk
- 275 grams golden syrup
- 85 grams dark brown sugar
- 100 grams porridge oats
- 250 grams self raising flour
- 1 tablespoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon mixed spice
To make parkin:
Heat your oven to 160ºC/ 140ºF. Grease and line a 7″ (17.78cm) square baking tin with greaseproof paper.
Add the syrup, sugar and butter to a pan and melt, making sure the sugar is dissolved. Remove the mixture from the heat.
In a large bowl, or the bowl of a stand mixer, mix together the flour, porridge oats, ginger, nutmeg and mixed spice. Add the sugar, syrup and butter mixture and combine well.
In a separate jug, combine the egg and milk. Add to the rest of the mixture and combine well, before pouring the parkin mixture into the prepared cake tin.
Bake for 40-45 minutes or until the top is firm. Allow to cool before serving, and enjoy!
Keywords:Yorkshire parkin recipe, classic parkin recipe
Parkin is a cake that gets better with age, so if you can, make this parkin a few days in advance and allow the flavours to mingle together. It’s also perfectly acceptable to enjoy this parkin warm, just baked, or with a dollop of custard as a delicious pudding.
Parkin is best stored at room temperature in an airtight container and should keep for up to a week.