Traditional Yorkshire Parkin

Traditional Yorkshire Parkin is a bake popular in the North of England. A deliciously moist and spicy ginger cake made with black treacle and oatmeal. A perfect sweet accompaniment to your Bonfire Night Celebrations.

This old fashioned traditional Yorkshire parkin recipe is full of spice and moist with the addition of black treacle and syrup. It is similar in taste and indeed stickiness to a good dark gingerbread.

Michelle has family in Yorkshire, however, from discussions with her mother-in-law she found that each area treats it differently. Although recipes for this bake are traditional from around Yorkshire and Lancashire, there are differences in the recipes between different regions.

or example, some don’t include the oatmeal in their recipe, which makes it more similar to a sticky ginger cake than a traditional parkin.

What’s the difference between Traditional Yorkshire Parkin & a gingerbread?

The main difference between ginger parkin and gingerbread is the addition of oatmeal to the cake mix.

Some recipes don’t ask for it, however our recipe for parkin uses oatmeal. We believe that oatmeal adds a lovely texture to the cake. With the oatmeal added its a lot different to a sticky gingerbread.

That’s how Michelle likes to bake it for her husband who’s from Yorkshire. The addition of black treacle to the mix adds depth of flavour to the cake.

Whilst the golden syrup allows the cake to develop a real stickiness.

Points to note and some top tips:

• Firstly, it is worth mentioning that you should not over mix the cake batter.
• Over mixing can cause the parkin to sink in the middle, as too much air gets added this way. Instead simply mix to combine all the ingredients before pouring into the cake tin and baking.
• Secondly, as with gingerbread, parkin is best left to sit for a few days before serving as this will ensure the cake goes nice and sticky.
• As a cake it will last for up to a week if not more in an air-tight container.

When is Parkin traditionally made?

Yorkshire Parkin is a bake that is traditionally made around bonfire night, that’s when Michelle likes to bake it for family and friends, where it’s taken outside and enjoyed alongside the baking potatoes that have been popped in the fire to cook.

A deliciously spicy and sticky treat, perfect for warming you up on a cold night with a nice hot cup of tea. Parkin also makes a great pudding when warmed up and served with a warm custard.

How to serve the traybake?

There is no set way to set this cake. As a family Michelle always cuts into squares and takes on a winter picnic, especially when out for a Bonfire night.

Its also a great Sunday pudding, warmed and smothered in proper custard or ice cream – or both!

Can I freeze Parkin?

Traditional Yorkshire Parkin is a great traditional bakes that can easily be made ahead of time.

Keep it wrapped and and in the freezer for a couple of months. Michelle likes to freeze in portions to take out for a midweek pudding without the fuss.

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Alternative recipe suggestions:

If you like this recipe then try some of our other simple bakes:

• Chocolate & Pecan Brownies
• Tweed Squares
• Chocolate Tiffin

If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids or our Best Cake Recipes post, full of great recipe suggestions for baking with children.