Yorkshire Parkin

Method

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1. Line a 23 cm square tin with baking paper, base and sides.

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2. Mix the oatmeal, flour, ginger, nutmeg, mixed spice, bicarbonate of soda and salt in a large bowl.

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3. Melt the butter, treacle, golden syrup and brown sugar together in a pan over low heat until smooth. Do not boil it.

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4. Cool the syrup mixture for 5 minutes, then pour it into the dry ingredients and stir well.

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5. Beat in the eggs and the milk to a thick pouring batter.

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6. Pour into the tin and bake at 140C fan / 160C / gas 3 for 60 minutes, until firm at the edges and just set in the middle.

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7. Cool completely in the tin.

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8. Wrap the whole cake, still in its paper, in foil and keep it in a tin for at least 5 days before cutting.

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Chef’s Tips

• Five days in a tin, minimum. On day one it is not parkin.
• Medium oatmeal, not flour. The texture is the point.
• A low oven. Treacle burns fast.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• A wedge of Wensleydale
• Strong tea
• Bonfire Night

Storage & Reheating

Wrapped in a tin for 3 weeks and best from day five. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.