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    Home » Cakes

    Traditional Yorkshire Parkin

    Published: Jul 27, 2022 · Modified: Sep 15, 2022 by TastyBakesKitchen · 4 Comments

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    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.

    Portions of Yorkshire Parkin.

    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.

    Jump to:
    • Why You Will Like This Recipe
    • Ingredients and a few Alternatives.
    • Step by Step Instructions 
    • Expert Tips
    • Frequently Asked Questions
    • Storage
    • Recipes Suitable for a Bonfire Night Gathering.
    • Recipe

    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.

    Overheat shot of Yorkshire Parkin Ingredients in jars and small bowls.

    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 Oats and Porridge oats scattered onto a counter top.

    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.

    Melting Treacle, sugar and butter in a pan.

    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.

    Mix the dry ingredients with the treacle and sugar liquid.

    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.

    Adding the milk and Eggs

    Step 6: Add the milk and lightly beaten eggs.

    Step 7: Give everything a good mix until well combined.

    Pour the batter into the tin and bake.

    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.

    Slice the Yorkshire Parkin when completely cooled.

    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.

    Expert Tips

    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

    What is Parkin?

    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.

    What is Treacle?

    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.

    What is Oatmeal?

    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.Medium Oats and Porridge oats scattered onto a counter top.

    How long does Parkin Keep?

    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.

    Can I use Porridge Oats to Make Yorkshire Parkin?

    Medium Oats are best for making a Traditional Yorkshire Parkin, but you can use roughly blitzed Porridge Oats if that is all you have.

    Why Does Parkin Sink in the Middle?

    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.

    What is Yorkshire Parkin?

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

    Slice the Yorkshire Parkin when completely cooled.

    Storage

    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.

    As well as making this easy Parkin Recipe, Focaccia and other bread recipes are ideal finger bites and snacks that you can hand out at any celebration around Guy Fawkes Night.

    • Ginger Cake on baking parchment cut into various slices.
      Sticky Ginger Treacle Cake With Stem Ginger
    • Sliced Apple Muffin on a green plate.
      Apple and Cinnamon Muffins
    • Dish of Rock Buns
      Easy Chocolate Chip Rock Buns
    • Slices of Rosemary Focaccia on a tray
      Easy Rosemary Focaccia

    Note: I would love to hear how you get on with this recipe, feel free to leave a comment below.

    Recipe

    Portions of Yorkshire Parkin.

    Traditional Yorkshire Parkin

    Lynn
    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 year.
    5 from 2 votes
    Print Recipe Pin Recipe Save Saved!
    5 from 2 votes
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Afternoon Tea
    Cuisine British
    Servings 16
    Calories per serving 239 kcal

    Equipment

    • 8 inch Square Cake Tin
    • Baking Parchment
    • Cake Skewer

    Ingredients
      

    • 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
    Prevent your screen from going dark

    Instructions
     

    • 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

    Click here to add your own private notes.

    Notes

    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 Fawkes 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.
    Porridge Oats. 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.

    Nutrition

    Calories: 239kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 48mgSodium: 111mgPotassium: 130mgFiber: 1gSugar: 18gVitamin A: 345IUVitamin C: 0.002mgCalcium: 61mgIron: 1mg

    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.

    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Rachel

      October 20, 2023 at 11:26 pm

      5 stars
      I’ve made this a couple of times and always gone down well. Regarding the temp and cooking times, It could be my oven, I find I have to cook it longer and slightly higher in my fan oven.

      Reply
      • Lynn

        October 22, 2023 at 10:04 am

        Hi Rachel. Thanks for your comment. I agree that all ovens are different so you did the right thing to bake it to a temperature that suits your oven.

        Reply
    2. Sue

      November 05, 2022 at 8:04 pm

      nice recipe cooked it at gas 3 for 1hr 15 minutes on middle shelf of oven, with foil over the top after the first 30 minutes to stop the edges from being overcooked before the middle was done.

      Reply
      • Lynn

        November 06, 2022 at 11:02 am

        I'm pleased that you like the recipe and thanks for the gas timings and settings Sue.

        Reply
    5 from 2 votes (1 rating without comment)

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