Simple Yorkshire Parkin Recipe

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.

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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. 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.

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Dessert

Cuisine British

Servings 16

Equipment

• 7 Inch Square Cake Tin
• Stand Mixer
• Bowl
• Small saucepan
• Weighing Scales
• Silicon Spatula
• Greaseproof Paper

Ingredients

  

1x2x3x

• 200 grams unsalted butter
• 1 large egg
• 4 tablespoons full fat milk
• 275 grams golden syrup – you can substitute 75g black treacle for a more traditional recipe
• 85 grams dark brown sugar
• 100 grams porridge oats
• 250 grams self raising flour
• 1 tablespoon ground ginger
• 0.5 teaspoon ground ginger
• 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!

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

Tried this recipe?Mention @adozensundays or tag #adozensundays

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.

For more cosy Autumn bakes, why not try Easy Gingerbread Muffins Recipe, Apple and Parsnip Cake or Spiced Pumpkin Muffins Recipe?

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