Yorkshire Parkin

Yorkshire Parkin was always a must round the bonfire on 5^th November (Not Long Now) together with Toffee Apples for which I have also posted a recipe. Growing up, I remember there were other things consumed on that night too, such as Potatoes roasted in the actual bonfire, hot Mushy Peas and Cinder Toffee are some of the things that spring to mind. 

Line cake tin with baking parchment

But Yorkshire Parkin with it’s sweet, sticky, moist consistency was the all round favourite. I don’t know if it’s me getting old, or things have really changed because I don’t think people enjoy themselves half as much as we did way back then. 

Yorkshire Parkin is primarily a North of England thing, although parkin and similar things like Gingerbread, etc. are made in other areas, parkin made in Yorkshire always contains Oats. 

Sugar-Butter-in-pan

My parkin recipe is easy to make and creates a lovely, moist, sticky cake—though you can eat the cake almost immediately, it certainly gets better and stickier if you wrap and store it for several days. The other beauty of the cake is it keeps well in an airtight tin, can be eaten as a cake or warmed as a pudding with a dollop of custard and an alternative to sponge cake in a trifle, giving it a more autumn-y flavour than a light summer trifle. Parkin is one of the best cakes for enjoying a taste of Yorkshire.

See my Bonfire Toffee Apple Recipe HERE

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5 from 1 vote

Yorkshire Parkin

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6

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Prep Time20 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 50 minutes mins

Author: :Mr. Paul

Ingredients

• 220 g butter soft
• 110 g dark brown sugar soft
• 55 g black treacle or molasses
• 200 g golden syrup or corn syrup
• 110 g porridge oats NOT instant type
• 200 g self-raising flour
• 1 teaspoon baking powder NOT baking soda
• 4 teaspoon ground ginger
• 2 teaspoon nutmeg
• 1 teaspoon mixed spice
• 2 large eggs beaten
• 2 tablespoons milk if needed

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• In a large, heavy-based saucepan, melt together the butter, sugar, treacle, and golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together.
• In a large mixing bowl combine all your dry ingredients.
• Gradually add the melted butter mixture, stirring to make sure all the dry ingredients are mixed in.
• Finally, add the eggs then a tablespoon of milk at a time, add more if the mixture feels dry. You are looking for a soft cake batter that falls off the spoon easily.
• Now pour the mixture into you prepared tin and bake for about 1 and half hours at 170ºC until nice dark golden brown.
• When cooked stand tin on a wire cooling rack but do not remove parkin from tin until it's cold.
• When cold, store in a tin for at least three days for best results, that's if you can wait that long!

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From