Yorkshire Parkin
Member recipe

Yorkshire Parkin

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(14 ratings)

Member recipe by


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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  • 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


    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.

Comments, questions and tips

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Sarah Vaux's picture
Sarah Vaux
4th Nov, 2018
Best recipe I’ve used for parkin! Absolutely delicious. Proper parkin!
13th Nov, 2015
Made this a few days in advance to sell at a charity bake sale and it was a big hit, fabulous.
1st Nov, 2015
I'm Cornish, so didn't grow up with this particular delicacy, but I followed the recipe almost to the letter (doubled up on the ginger in light of other comments) and left it wrapped in baking parchment and clingfilm for a week. My Yorkshireman has pronounced it both authentic and delicious. :) Might leave it in the oven a smidge under the recommended 1 and a half hours next time though.
9th Nov, 2013
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.
8th Nov, 2013
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
30th Oct, 2013
This recipe is great. Made batch after batch and it's consistently the best Parkin I've tasted. Friends & colleagues love it too.
18th Oct, 2013
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?!?.
31st May, 2013
Doubled the quantity of ginger and added some chopped stem ginger
23rd Feb, 2013
My review should have had 5 stars. The iPad is quirky when trying to rate!
23rd Feb, 2013
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.


Baking lady
18th Oct, 2019
Can you freeze this recipe?
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