Yorkshire Parkin
User Reviews
4.9
Yorkshire Parkin
Description
Yorkshire Parkin is baked from a batter of medium oatmeal (coarsely chopped oats), all-purpose flour, baking powder, ground ginger, mixed spice, mace, salt, black treacle, golden syrup, brown sugar, butter, optional lard, candied ginger, egg, and milk. The wet ingredients are heated together to dissolve sugar then combined with dry ingredients. The thick batter is baked slowly at a low temperature for over an hour until firm yet springy.
This cake’s flavor is deeply spiced with ginger and mixed spice balanced by the robust sweetness of black treacle and golden syrup, giving it a distinctive molasses note. The candied ginger adds bursts of sweet heat. The texture is dense but moist due to the oatmeal and syrup.
Yorkshire Parkin is traditionally allowed to rest for at least three days after baking, which develops the full flavor and softens the texture into its signature sticky cake consistency. It is commonly sliced into squares and served as a snack or with tea.
Medium oatmeal used here is coarsely chopped oats, different from rolled oats; briefly pulsing steel-cut oats in a processor can produce this texture. Adjusting the ratio of black treacle and golden syrup changes the depth of flavor. Patience with resting time is key for best results.
Ingredients
- 1 1/2 cups oatmeal see NOTE, medium
- 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon mixed spice
- Homemade Mixed Spice Recipe (recommended)
- 1/4 teaspoon mace ground
- 1/4 teaspoon salt
- 2/3 cups black treacle (can substitute dark molasses) **See NOTE about the quantity
- 1/4 cup golden syrup (there is no substitute, the flavor is very different than corn syrup)
- golden syrup click link for recipe - it's very easy to make!, homemade
- 1 cup brown sugar loosely packed
- 6 tablespoons butter
- 2 tablespoons lard (optional, can substitute butter)
- 1/4 cup candied ginger finely diced (optional, aka crystallized ginger
- Homemade Candied Ginger Recipe
- 1 large egg , lightly beaten
- 2 tablespoons milk whole
Instructions
- Generously grease an 8x8 inch baking pan and line the bottom with parchment paper. Preheat the oven to 300 degrees F.
- Place the medium oatmeal in a large bowl along with the flour, spices, salt and baking powder. Set aside.
- In a medium saucepan add the brown sugar, black treacle, golden syrup, butter and lard (if using). Heat the mixture until the sugar is melted (don't boil it) and remove from the heat. Let it cool for 5 minutes.Pour the hot mixture into the dry mixture and stir well to combine. Add the candied ginger, egg and milk and stir well to combine. The batter will be liquid and sticky.Pour the batter into the prepared baking pan and bake 70-80 minutes or until a toothpick inserted into the middle comes out clean. The cake should be fairly firm but springy. Let the cake cool in the pan. Invert the cake onto a platter. Peel off the parchment paper. Cut the parkin into squares.
- Place the squares in an airtight container and let it sit for at least 3 days before eating (not in the fridge or it will get hard). The oats will soften, the treacle and golden syrup will fully penetrate and soak through the grains, and the flavor of the spices will fully develop.
Notes
- Use "medium oatmeal" (coarsely chopped oats), not rolled oats, for traditional texture; pulse steel-cut oats briefly to achieve medium oatmeal.
- Black treacle provides a deep, robust flavor; adjusting the amount relative to golden syrup affects the cake’s intensity.
- Let the parkin rest for at least three days before eating to allow flavor and texture to develop fully.
- The cake should be firm but springy when done; test with a toothpick inserted in the center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Sodium | 84mg | 4% |
| Potassium | 316mg | 7% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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