Yorkshire Parkin
Member recipe

Yorkshire Parkin

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(10 ratings)

Member recipe by

Cooking time

Servings

Serves 8

A traditional cake from Yorkshire, best eaten at Bonfire night. It has a moist texture and spicy flavour, lip smacking good!

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Ingredients

  • 110g soft butter
  • 110g soft dark brown sugar
  • 55g black treacle
  • 200g golden syrup
  • 225g medium oatmeal
  • 110g self-raising flour
  • 2 tsp ground ginger
  • 1 tsp ground mixed spice
  • 2 medium eggs, beaten
  • 1 tbsp milk
  • Pinch of salt

Method

    1. Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.
    2. In a pan, over a gentle heat, melt the butter, sugar, treacle and golden syrup. Don't allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
    3. In a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the beaten eggs and milk and combine together.
    4. Pour into your baking tin. Bake for 1 1/2 hours, however keep an eye on it as parkin can easily become dry and over baked.
    5. Remove from the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
    6. Store the parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.

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Comments

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MamaBeccy's picture

Delicious! My oven is a bit slow so cooked for just over 2 hours, left it wrapped in cling film for 4 days and even my son who doesn't like cake usually enjoyed it.

elizabethsjb's picture

Great recipe. For medium oatmeal I used quick oats and it turned out well. Definitely make it a week in advance - it does become more moist and sticky!

TheBoyLard's picture

This recipe is great. Made batch after batch and it's consistently the best Parkin I've tasted. Friends & colleagues love it too.

caronruse's picture

Wish the recipe had reminded to add porridge oats! Saw in the ingredients but it didn't mention them in method, said sift dry ingredients and I don't think you can sift oats?!?.

purediamox's picture
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Doubled the quantity of ginger and added some chopped stem ginger

davidc_martin's picture
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My review should have had 5 stars. The iPad is quirky when trying to rate!

davidc_martin's picture
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In our electric fan oven I reduced the time to one hour and that was still too much. This time I cooked for 40 min at 130°C and it was perfect.

annemarie2g's picture
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Great recipe, I make this in bulk every year for family and friends, just add a little more ginger than recipe suggests. Lovely and moist after a week!

blueceroc's picture
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This is a great recipe, makes a sticky, moist, traditional parkin. I split mine into two small loaf tins and it worked really well. I also blitzed the oats in a food processor slightly to make them finer as I couldn't get medium oatmeal. This recipe should give you a lovely moist cake - if it doesn't then you've probably baked it for too long! Leave it in until only just firm, mine took about an hour and ten.

tr1shh's picture
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Sorry to say this recipe didn't work for me. Made the cake 6 days prior to when I wanted it - cake was dry - very disappointed.

flatcapperette's picture
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As a Yorkshire lass I've tried many recipes for parkin with varying success- but I'm pleased to say that this is by far the best I've tried- my family can't get enough! Thank you for sharing this :)

gaynor23's picture

This recipe was quite easy, I served it at a Guy Fawkes party and received loads of compliments. I made it 9 days early and it achieved the perfect level of stickiness.

beverley30's picture
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Very good recipe i made it a week ago ready for bonfire night all my family loved it.The parkin was very sticky and moist. Very simple to make.

samwhyte's picture
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I've made three different parkin recipes this year so far and this one was a success. It's quite a runny mixture compared to a lot of parkin recipes, but don't worry about that, it bakes fine. I might throw in some finely chopped stem ginger next time.

millywayne's picture
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Good recipe which works well. I didnt need to bake it for 1hr 30mins though, just over an hour and its done. These taste even better after 3/4 days as they go sticky and moist compared to when freshly baked.

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