Old Fashioned Yorkshire Parkin (2024)

This sticky old fashioned Yorkshire Parkin recipe contains oatmeal. It keeps really well and improves with time. Therefore, it can be made a couple of days before it's needed. Gingerbread Traybake is a lovely alternative to this Yorkshire Parkin recipe. It tastes just as delicious and is equally easy to make.

What is Yorkshire Parkin

A recipe for Old Fashioned Yorkshire Parkin should not be confused with a Ginger Cake or Ginger Bread recipe. It is often associated with Yorkshire and eaten around Halloween, Bonfire Night(Wiki), and guy fawkes. (Wiki)

It's a time of year when comfort baking is in full swing. True Yorkshire Parkin contains Oatmeal and any cake without it is simply a Ginger Cake/Bread and nothing more. In fact, when you look at the list of ingredients, it is very similar to Lancashire Parkin.

A good treacle Parkin recipe has to be moist, sticky and full of ginger and toffee flavours with a nutty texture coming from the medium oats, and deep toffee flavours created by the addition of dark black treacle.

How to Make This Recipe for Parkin.

Making a Parkin cake, couldn't be easier. Once you've switched on the oven, weighed out all the ingredients, greased and lined your baking tin, you are ready to start baking.

The mixture is a little runny, which is why it's essential that you also line your loose bottomed cake tin with baking parchment. To help prevent any batter from oozing out and making a mess of your oven.

Place the butter, black treacle, golden syrup, and brown sugar in a pan over low heat. Gently simmer until all the sugar and butter have melted. Take off the heat and leave it to one side to cool a little.

Place all the dry ingredients consisting of Oatmeal, Flour, Baking Powder and Ginger into a large mixing bowl that is heatproof and gently mix everything together. Then pour the cooled sugar treacle mixture over the dry ingredients and mix until well combined.

Now is the time to add the eggs and milk, but add the milk first and give it a good mix. Then gradually add the eggs and mix until well combined. Remember that the mixture may still be a little warm, you don’t want scrambled eggs.

Pour the mixture into the prepared tin and bake in the oven for 35 - 45 mins or until baked, testing the centre of the cake with a skewer until it comes out clean.

Leave in the tin to cool for around 15 mins before removing from the tin onto a wire rack to cool completely.

Parkin can be eaten straight away. But it does improve with age by keeping it tightly wrapped in an airtight container for 2 – 5 days, before cutting and eating.

Tips and FAQ's for Making a Yorkshire Parkin Recipe

• Syrup vs Treacle - I used a mix of golden syrup and dark treacle in my list of Parkin ingredients in the recipe card below. Dark treacle is often used when making bonfire toffee.
• A word about Oatmeal - For this Parkin recipe I would only recommend that you use Medium Oatmeal rather than the larger Porridge or Whole Oats that are normally associated with making porridge. See my note below about using Porridge Oats.
• Runny cake batter - This cake batter is a little runnier than normal sponge cake batter, which is why it's important to line your cake tin with baking parchment to stop the batter from leaking out of the tin.

Other Ginger Flavoured Cakes that you may Like to Try

• Sticky Ginger cake recipe - With a syrup glaze and a glace ginger topping. It's a lovely alternative to a parkin cake if you are looking for a Ginger cake that doesn't use Oatmeal.
• Glace Ginger, Oat and White Chocolate Cookie bars - A lovely shortbread texture with a Ginger bite.
• Gingerbread Traybake - A lovely alternative to Parkin.

Bake Ginger Muffins

I've adapted this recipe into Treacle, Ginger and Oat Muffins They take less time to bake and are so much easier to hand out on Bonfire Night or BBQ at home. They are also ideal for charity events and school bake sales.

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