Simple and easy to make, this Traditional Yorkshire Parkin contains Medium Oatmeal, golden syrup, and dark treacle. It improves with age and can be made ahead of time which is why I love making it at any time of the year.
Homemade Yorkshire Parkin is traditionally made when celebrating Bonfire Night (Guy Fawkes Night). Neighbourhoods would join in the celebrations by baking their version of Parkin too, along with lots of other homemade tasty treats, including this Sticky Ginger Treacle Cake Recipe With Stem Ginger or similar that does not contain Oatmeal.
It's also a lovely recipe to make when Celebrating Yorkshire Day on 1st August.
Why You Will Like This Recipe
- Yorkshire Parkin matures with age. Leave it for a couple of days before eating for a richer flavour.
- It makes a delicious pudding when served with custard, or simply spread with butter.
- It's Freezer friendly.
Ingredients and a few Alternatives.
Here's what you need to make this Yorkshire Parkin Recipe. Note: This is just an overview of the ingredients I used. See the recipe card below for a full list of ingredients and quantities.
- Butter - Unsalted. No need to soften it as you melt it with the sugar and treacle.
- Sugar - Parkin is traditionally made with Dark Brown Sugar, so that's what I used.
- Black Treacle - If you can't get hold of Black Treacle, you could use Molasses
- Golden Syrup - A lighter version of Treacle. Used in a lot of baking.
- Medium Oatmeal - or roughly blitzed porridge oats. It may not have the same texture when using Medium Oatmeal, but it will still taste good. See the image below of the difference between the two types of oats.
- Self Raising Flour - White Wheat Flour is what I used in this recipe. You could try Self Raising Wholemeal if you wish. Or perhaps a mix of both.
- Baking Powder - To give that extra lift because of the medium oatmeal
- Ground Ginger - I love the taste of Ginger and would normally add more. You decide how much you want to use.
- Eggs - Lightly beaten helps make mixing into the batter a lot easier.
- Milk - Whole (Full Fat) or semi skimmed is fine.
Medium Oatmeal is what's used to make Yorkshire Parkin. If using Porridge Oats, blitz down to the same size.
Step by Step Instructions
Preheat the oven to 170c con/150deg Fan Assisted. Grease and line an 8"/20cm square, loose bottomed cake tin with baking parchment.
Step 1: 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.
Step 2: Take the mixture off the heat and leave it to one side to cool a little.
Step 3: Place all the dry ingredients consisting of Oatmeal, Flour, Baking Powder, and Ground Ginger, into a large heat proof bowl. Gently mix together to distribute all the flavours.
Step 4: Pour in the cooled sugar, and treacle mixture over the dry ingredients.
Step 5: Mix until well combined.
Step 6: Add the milk and lightly beaten eggs.
Step 7: Give everything a good mix until well combined.
Step 8: Pour the mixture into the prepared 8" square cake tin.
Step 9: Bake in the preheated oven for 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 10 - 15 mins before removing. Then leave to cool completely on a cake rack before slicing into portions.
Tip 1: You can make Yorkshire Parkin ahead of time, keep well wrapped. It will also freeze really well.
Tip 2: I used a mix of Dark Treacle and Golden Syrup which is traditional when making Yorkshire Parkin. Dark treacle is often used when making bonfire toffee.
Tip 3: It is important to line the cake tin with baking parchment, especially if you are using a loose bottom cake tin, as this cake batter is a little runnier than other cake batters.
Frequently Asked Questions
Parkin is a Gingerbread style cake made with Golden Syrup, Dark Treacle, and Medium Oatmeal. It is more well known throughout Yorkshire and Lancashire where it is often baked around Bonfire Night and Guy Forks night on 5th November.
Treacle is a very thick dark sticky syrup made from partially refined sugar. Outside the UK, treacle is also known as Molasses. There are several grades of treacle, ranging from Golden Syrup to Dark Black Treacle.
Oatmeal, Medium Oatmeal or Pinhead Oatmeal is a finer grain of Oats and is often used to make Porridge. Not to be confused with Whole Oats or jumbo oats which are not suitable for this recipe unless you blitz them.
Parkin is one of those cakes that improves with age. It does taste lovely, sticky, and moist once baked, and is the ideal cake to save and keep for a few days or even weeks if tightly wrapped in an airtight container.
Medium Oats are best for making a Traditional Yorkshire Parkin, but you can use roughly blitzed Porridge Oats if that is all you have.
Occasionally Parkin can sink in the middle during baking. Get the cake in the oven as quickly as possible and try not to open the oven door too soon to check that it's baked. If it does sink, it will still taste great. No one will notice once you begin slicing into portions.
Room Temperature: It stores really well for up to a couple of weeks in an airtight container.
Fridge: You could keep half in the fridge and freeze the remainder. Make sure you wrap it really well.
Freezer: Wrap well and freeze for a couple of months. Bring back to room temperature before serving.
Recipes Suitable for a Bonfire Night Gathering.
Note: I would love to hear how you get on with this recipe, feel free to leave a comment below.
Traditional Yorkshire Parkin
- 8 inch Square Cake Tin
- Baking Parchment
- Cake Skewer
- 200 grams Butter Unsalted
- 100 grams Soft Dark Brown Sugar
- 100 grams Black Treacle or Molasses
- 150 grams Golden Syrup
- 110 grams Medium Oatmeal or roughly blitzed porridge oats
- 180 grams Self Raising Flour
- ¾ teaspoon Baking Powder
- 2 teaspoon Ground Ginger or to taste
- 2 Medium eggs lightly beaten
- 2 tbs Milk Whole or Semi Skimmed
- Preheat the oven to 170c conv/150deg Fan Assisted. Grease and line an 8"/20cm square, loose bottomed cake tin with baking parchment. Essential as the cake batter is looser than most cakes.
- Place the Butter, Black Treacle, Golden Syrup and Brown Sugar in a pan over a low heat. Gently simmer until all the sugar and butter have melted.200 grams Butter, 100 grams Black Treacle, 150 grams Golden Syrup, 100 grams Soft Dark Brown Sugar
- Take off the heat and leave to one side to cool a little.
- Place all the dry ingredients consisting of Oatmeal, Flour, Baking Powder and Ginger, into a large heat proof bowl and gently mix together.110 grams Medium Oatmeal, 180 grams Self Raising Flour, ¾ teaspoon Baking Powder, 2 teaspoon Ground Ginger
- Pour the cooled sugar treacle mix over the dry ingredients and mix until well combined.
- Add the milk and lightly beaten eggs. Give everything a good mix until well combined.2 Medium eggs, 2 tbs Milk
- Pour the mixture into the prepared tin and bake in the oven for 45 mins or until cooked, 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 then leave to cool completely before serving or wrapping to keep in an airtight container.
Your Private Notes
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.