Yorkshire parkin is a sticky ginger cake, traditional to the North of England and eaten on Bonfire Night. It's made with oats, treacle and ginger.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
- 200 g (3/4 cup) golden syrup (corn syrup)
- 115 g (1 stick) butter
- 115 g (1/3 cup) molasses/treacle (black treacle)
- 115 g (1/2 cup) light brown sugar
- 200 g (1 2/3 cups) plain flour (all-purpose)
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp bicarbonate of soda (baking soda)
- 100 g (2/3 cup) oats
- 1 egg
- 100 ml (1/2 cup) milk
Preheat the oven to 160C/310F. Line a 20x20cm/8x8in baking pan with baking paper.
Melt the butter, golden syrup, treacle and sugar in a pan, but don’t allow it to boil. Stir to combine.
In a large bowl, sift in the flour, baking powder, ginger and soda, then stir in the oats.
Pour in the melted butter mixture and stir to combine into a thick batter.
Whisk the egg into the milk, then mix them into the batter.
Pour the batter into the prepared baking pan and bake for 60-75 minutes or until the centre springs back when touched and an inserted skewer comes out clean.Allow to cool in the tin before cutting into squares.
It’s best if you wrap it and allow the flavours to develop and the cake to get sticky over 3-5 days, but can be eaten immediately.
- This parkin keeps well in an airtight tin, with the benefit that it gets stickier if you can wait a few days before eating it!
- Try it on it’s own or served with hot custard.
Recipe adapted from Country Living.
Calories: 217kcal | Carbohydrates: 36g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 142mg | Potassium: 228mg | Fiber: 1g | Sugar: 22g | Vitamin A: 205IU | Calcium: 63mg | Iron: 1.4mg