Yorkshire Parkin

Recipe # 20

Recently one of my friends (one of the ones on whom I do not currently hold any blackmail material, but just give it time) observed that although my recipes are lavish works of diabolical genius, they do tend to be a bit on the complicated side, and she would like it if I could write about something simple she could try at home.  So, just for Elisabetta who lives in Milan, here is a very simple, homely but delicious recipe from my part of the world for you to try: Yorkshire Parkin!



  • A bowl
  • A pan
  • A mixing spatula
  • A jug
  • A fork
  • A tray bake tin, approximately 8 by 10 inches and 1 inch deep
  • Baking paper
  • Clingfilm
  • A cooling rack


  • 350 grams of medium oatmeal
  • 175 grams of self-raising flour
  • 2 teaspoon of ground ginger
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of bicarbonate of soda
  • 175 grams of dark brown sugar
  • 175 grams of butter
  • 250 grams of golden syrup
  • 50 grams of black treacle
  • 2 eggs
  • 110 millilitres of milk
  • 50 grams of finely chopped stem ginger (optional)

It may look like there are a lot of ingredients in this recipe – that’s because there are.  But that does not mean it will be complicated to put together.  So pay close attention, because I’m going to whiz through this thing in no time flat…..

Preheat the oven to 150˚C/300˚F/Gas Mark 2.

Grease a tray bake tin and line it with baking paper:
IMG_6066In a bowl, combine all the dry ingredients, oatmeal, flour, bicarb and spices:
IMG_6056In a pan melt the butter, sugar, golden syrup and black treacle:
IMG_6057 IMG_6058In a jug, whisk the eggs and milk:
IMG_6059Pour the melted ingredients into the dry ingredients and mix:
IMG_6060Pour in the egg/milk ingredients and stir:
IMG_6061This next bit is entirely optional, but it does add a bit of depth and kick to the cake.  Finely chop 50 grams (about two bulbs) of preserved stem ginger and stir it into the cake batter:
IMG_6062 IMG_6064IMG_6065Pour the mixture into the prepared pan:
IMG_6067Bake for 45 minutes, then turn the oven down to 140˚C/275˚F/Gas Mark 1 and bake for a further 30 to 40 minutes until a toothpick inserted into the centre comes out clean:
IMG_6068Leave the cake to cool in the tin for ten minutes before lifting it out carefully and transferring it to a cooling rack to cool the completely.  Once it is cooled, wrap it up in some cling film and leave the parkin to mature in a cool dry place (not the fridge) for two to three days.  Good things are worth waiting for:
IMG_6070Once it has matured, unwrap the parkin, slice and enjoy with a nice cup of Yorkshire tea:
IMG_6073There you go our lass, get stuck in!

aragorn 1 copy


9 thoughts on “Yorkshire Parkin

  1. There is a party in my mouth, at this precise moment I am consuming said Parkin. Try it and experience the taste buds dance of delight.

  2. I am so honored and excited to know that this post has been put together for me!!! And it really sounds like something I might be able to do…so, no excuses, I’ll get all the ingredients and give it a try!!
    The tricky part will be…leaving it to mature for two or three days, cause it sounds and looks so delicious that I will want to eat it straight away. But yeah, I’ll wait, I promise 😉

    • Lock it away in a strong box and give the key to someone with strict instructions not to surrender it for three days no matter how much you plead – if you send me pictures of the end results I will post them on my blog. Happy baking 😀

      • This sounds like a good strategy!! 🙂
        Can’t wait to make it…which with work and stuff might probably be next weekend….and yesss, I will take pictures!!

  3. Pingback: Apprentice | Sad Biscuit

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