Yorkshire Parkin

Yorkshire Parkin is a sticky, warming ginger cake made with oats — not to be confused with gingerbread or ordinary ginger cake. The oats give it a distinctive texture and a dense, comforting crumb. Sweetened with black treacle and golden syrup, it becomes even better if left to mature for a few days in its tin, developing a deeply sticky, rich flavour.

Traditionally served around Halloween and Bonfire Night, Parkin is delicious any time of year. It’s a Yorkshire favourite for good reason.

Ingredients for Yorkshire Parkin

• Butter

Use salted or unsalted butter, or baking margarine if preferred. Butter gives great flavour to the bake.

• Eggs

2 medium eggs — free-range if you prefer.

• Self-raising flour

Helps the Parkin rise slightly while keeping a dense crumb.

• Black treacle

Black treacle (a dark cane syrup) has a distinctive bittersweet depth that adds richness to Parkin.

• Golden syrup

Golden syrup is a sweet, caramel-like inverted sugar syrup that melts into the batter and adds a smooth, buttery sweetness.

• Soft brown sugar

Soft brown sugar adds colour and molasses flavour; dark brown works well here.

• Porridge oats

Pulsed briefly in a food processor for a finer texture, or use medium oatmeal. The oats distinguish Parkin from other ginger cakes.

• Ground ginger & mixed spice

Use 2 teaspoons ground ginger (increase to 3 if you love ginger) and 1 teaspoon mixed spice. You can add cinnamon or nutmeg if you like.

• Milk

A couple of tablespoons to loosen the batter as needed.

How to make Yorkshire Parkin

Step 1

Place the porridge oats in a food processor and pulse until broken down but not powdered. This gives the Parkin its classic texture.

Step 2

In a saucepan, gently melt together the butter, black treacle, golden syrup and soft brown sugar. Heat slowly, stirring until the butter has melted and the sugar has dissolved. Do not boil. Remove from the heat and allow to cool slightly.

Step 3

While the syrup mixture cools, combine the self-raising flour, pulsed porridge oats, ground ginger and mixed spice in a large bowl. Mix well so the spices are evenly distributed.

Step 4

Pour the melted treacle and butter mixture into the dry ingredients and stir with a wooden spoon until combined.

Step 5 — Batter

Add the eggs and milk to the mixture and beat until the batter is smooth and even in texture.

Step 6

Pour the batter into a greased and lined 9 x 9 inch (23 x 23 cm) tin. Smooth the top and bake in a preheated oven — see recipe card below for exact temperature and times. Once baked, leave the Parkin to cool completely in the tin.

Top tips

• For the best texture and flavour, leave the cake in an airtight tin for 2–3 days before serving. The Parkin becomes stickier and the flavour deepens as it matures.

Storage

Store Parkin in an airtight tin at room temperature. It improves with age, so if possible wait 2–3 days before cutting. Enjoy slices with a hot cup of tea.

Freezing

Yes — Parkin freezes well. Wrap the whole cake or individual slices in two layers of cling film and freeze for up to two months. Thaw at room temperature before serving.

Other ginger bakes

If you enjoy ginger flavours, you might also like other bakes such as ginger loaf cakes, lemon & ginger cheesecakes, or warming ginger drinks and cocktails.

The Old School Recipe Group

There’s a community for traditional recipes where members share tips and photographs of their bakes. If you enjoy old-school, home-cooked recipes you may find it helpful for inspiration and advice.

Big love,
Clare