Yorkshire Parkin
A deeply spiced, dark ginger cake made with oatmeal and black treacle that turns glossy, rich, and wonderfully sticky over time.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •20cm square baking tin
- •greaseproof paper
- •saucepan
- •large mixing bowl
- •wooden spoon
- •wire rack
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 10 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 310 kcal
Instructions
- 1
Preheat the fan oven to 140°C and line a 20cm square baking tin with greaseproof paper.
- 2
In a large mixing bowl, stir together the oatmeal, self-raising flour, ground ginger, mixed spice, and bicarbonate of soda.
- 3
Gently melt the butter, black treacle, golden syrup, and brown sugar together in a saucepan over low heat on the hob.
- 4
Pour the warm treacle mixture into the dry ingredients and stir thoroughly with a wooden spoon.
- 5
Beat the milk and egg together in a small jug, then stir into the batter until smooth.
- 6
Pour the batter into the lined tin and spread it evenly to the corners.
- 7
Bake for 50 to 55 minutes until firm in the centre and starting to pull away from the edges.
- 8
Leave the parkin to cool completely in the tin on a wire rack before slicing into squares.
Chef's tips
Parkin improves dramatically with age as the oatmeal softens and absorbs moisture. Wrap the cooled cake in greaseproof paper and foil, then store it in an airtight tin for three to five days before eating for the ultimate sticky texture.
Ingredient substitutions
- black treacle → dark molasses
- golden syrup → honey or dark corn syrup
- medium oatmeal → rolled oats pulsed briefly in a food processor
Storage
Wrap tightly in greaseproof paper and store in an airtight tin at room temperature for up to two weeks.
Reheating
Serve at room temperature, or warm individual slices in a low oven for five minutes before serving with custard.
Common mistakes to avoid
- •Eating the cake on the day of baking before it develops its signature sticky texture.
- •Boiling the treacle and butter mixture on the hob, which makes the cake dry and tough.
- •Using fine oat flour instead of medium oatmeal, which ruins the traditional textured crumb.
Serving suggestions
Cooked Yorkshire Parkin?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Yorkshire and the Humber
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
