📝 About This Recipe
Hailing from the rugged landscapes of Northern England, Yorkshire Parkin is a soul-warming ginger cake distinguished by its unique use of medium oatmeal and dark black treacle. Unlike a standard sponge, Parkin is intentionally dense, moist, and deeply spiced, developing a signature 'sticky' top as it rests. It is the quintessential Bonfire Night treat, offering a perfect balance of fiery ginger heat and mellow, buttery sweetness.
🥗 Ingredients
The Dry Base
- 225 grams Self-raising flour (sifted)
- 225 grams Medium oatmeal (not rolled oats or instant porridge)
- 110 grams Soft dark brown sugar (packed)
- 4 teaspoons Ground ginger (for a bold, spicy kick)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground mixed spice (British pudding spice blend)
- 1/2 teaspoon Sea salt (fine)
The Melted Mixture
- 110 grams Unsalted butter (cubed)
- 200 grams Black treacle (molasses can be substituted in a pinch)
- 50 grams Golden syrup (adds a mellow sweetness)
The Binding Agents
- 1 large Egg (beaten, at room temperature)
- 2 tablespoons Whole milk
👨🍳 Instructions
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1
Preheat your oven to 140°C (275°F/Gas Mark 1). This low and slow temperature is crucial to prevent the high sugar content from burning and to ensure a moist texture.
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2
Grease a 20cm (8-inch) square deep cake tin with butter and line it with parchment paper, leaving a slight overhang on two sides to act as 'handles' later.
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3
In a large mixing bowl, whisk together the sifted self-raising flour, medium oatmeal, dark brown sugar, ground ginger, cinnamon, mixed spice, and salt. Ensure there are no large lumps of sugar.
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4
In a heavy-based saucepan over low heat, combine the butter, black treacle, and golden syrup. Stir gently until the butter is melted and the mixture is smooth and fully combined. Do not let it boil.
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5
Remove the saucepan from the heat and allow it to cool for about 5 minutes so it doesn't scramble the egg in the next step.
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6
Make a well in the center of the dry ingredients and pour in the warm melted syrup mixture.
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7
Using a large metal spoon or a sturdy spatula, fold the ingredients together until just combined. The batter will be quite thick and aromatic.
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8
Beat the egg and milk together in a small jug, then pour this into the batter. Stir until the mixture is uniform and slightly loosened.
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9
Pour the batter into the prepared tin, smoothing the top with the back of a spoon to ensure it reaches the corners.
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10
Bake in the center of the oven for 1 hour 15 minutes to 1 hour 30 minutes. The Parkin is done when it is firm to the touch and a skewer inserted into the center comes out clean.
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11
Leave the Parkin to cool completely in the tin. This is vital as the cake is very fragile while warm.
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12
Once cold, remove from the tin and wrap tightly in parchment paper followed by a layer of foil or place in an airtight container. Resist the urge to eat it immediately!
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13
Store the Parkin for at least 3 days (ideally 5 to 7 days) before slicing. This 'resting' period allows the oatmeal to soften and the treacle to create that iconic sticky surface.
💡 Chef's Tips
The most important tip: Patience! Parkin tastes significantly better after aging for a week; if eaten fresh, it can seem dry or overly crumbly. Use medium oatmeal rather than fine oatmeal for the authentic 'bite' and texture that defines Yorkshire Parkin. When measuring treacle and syrup, lightly grease your measuring spoon or tin with oil so the sticky liquid slides right off. If you notice the top browning too quickly during the long bake, loosely cover the tin with foil for the final 20 minutes. For an extra fiery kick, add 50g of finely chopped crystallized ginger to the dry mix.
🍽️ Serving Suggestions
Serve a thick slice alongside a hot mug of Yorkshire Tea for the ultimate afternoon pick-me-up. Warm a square in the microwave for 20 seconds and top with a generous dollop of vanilla custard for a comforting winter pudding. Pair with a sharp, crumbly Wensleydale cheese—the salty-sweet combination is a classic Northern English tradition. Serve with a scoop of stem ginger ice cream for an elegant dessert presentation. Enjoy outdoors by a fire with a glass of spiced apple cider.