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 with the addition of nutmeg to add an extra warm flavour.

Here’s my Yorkshire parkin recipe! It’s a delicious oaty ginger cake with delicate spicing, perfect to enjoy with a mulled cider or cup of hot chocolate.

Yorkshire Parkin from a Recipe by A Dozen Sundays

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Yorkshire Parkin Recipe

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. You can make this parkin recipe without black treacle – just leave it out and add 75 grams of golden syrup instead.

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Prep Time:10

Cook Time:45

Total Time:55

Course: Dessert

Cuisine: British

Keyword: Autumn Bakes, Classic Parkin Recipe, Winter Bakes, Yorkshire Parkin Recipe, Yorkshire Recipes

Servings:

Equipment

7 Inch Square Cake Tin
Stand Mixer

Bowl
Small saucepan
Weighing Scales

Silicon Spatula
Greaseproof Paper

Ingredients

200 grams unsalted butter

1 large egg
4 tablespoons full fat milk
200 grams golden syrup

75 grams black treacle
85 grams dark brown sugar
100 grams porridge oats

250 grams self raising flour
1 tablespoon ground ginger
0.5 teaspoon ground nutmeg

1 teaspoon ground mixed spice

Instructions

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!

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.