Yorkshire Parkin
An oatmeal, treacle and ginger cake that is inedible on the day it is baked and excellent a week later. Yorkshire makes it for Bonfire Night.
Photograph credit: Yorkshire Ginger Parkin by amandabhslater · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
Build the Meal Around Yorkshire Parkin
- A wedge of Wensleydale
- Strong tea
- Bonfire Night
Photograph credit: Yorkshire Ginger Parkin by amandabhslater · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
Making Yorkshire Parkin, Step by Step
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Line a 23 cm square tin with baking paper, base and sides.
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Mix the oatmeal, flour, ginger, nutmeg, mixed spice, bicarbonate of soda and salt in a large bowl.
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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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Cool the syrup mixture for 5 minutes, then pour it into the dry ingredients and stir well.
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Beat in the eggs and the milk to a thick pouring batter.
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Pour into the tin and bake at 140°C / 285°F fan / 160°C / 320°F / gas 3 for 60 minutes, until firm at the edges and just set in the middle.
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Cool completely in the tin.
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Wrap the whole cake, still in its paper, in foil and keep it in a tin for at least 5 days before cutting.
Related guides: Prep, cook and total time · Pan and tin size.
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A Few Notes
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.
Ingredient Swaps
- No self-raising flour to hand? The common home substitute is the same weight of plain flour with 2 teaspoons of baking powder for every 150 g, sifted together well; the rise may not be identical to a bought self-raising flour.
Keeping What's Left
Wrapped in a tin for 3 weeks and best from day five. Freezes 3 months.
Yorkshire Parkin: Your Questions Answered
How long does Yorkshire Parkin take to make?
20 minutes of preparation and 1 hour of cooking, so at least 1 hour 20 minutes. The method also needs time for cooling completely, which it does not time, so treat that as a minimum. The recipe serves 12.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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