Yorkshire Parkin Recipe (2024)

Published: Modified: / by Debbie Jones / This site uses cookies. This post may contain affiliate links. Privacy policy in footer. All opinions are my own. This site generates income via ads.

Jump to Recipe

Yorkshire Parkin is an age old ginger cake recipe from Northern England. It's moist, sticky and full of wholesome oats; perfect for Autumn and Bonfire night! It takes just 15 minutes to whip together (no machine required), then sit back as it slowly bakes in the oven and fills the house with a delightful, treacle aroma.

Yorkshire Parkin Recipe (1)

Jump to:
  • 👩🏻‍🍳 Why make this recipe
  • 🥘 Ingredients
  • 🔪 Step by step instructions
  • ❓ Frequently asked questions
  • 🍰 Other Autumn baking recipes
  • 📖 Recipe

👩🏻‍🍳 Why make this recipe

Traditionally made with wholesome oatmeal and plenty of sticky black treacle, this is the best kind of ginger cake for cold and frosty nights. Great on its own but extra special when served warm and with custard.

This parkin recipe is one that has been tried and tested again and again. Originally adapted from my Grandmas recipe and then tweaked over the years to get it perfectly moist and crumbly. This rich textured and full flavoured parkin is the only cake recipe I want to be making and eating at the start of November.

🥘 Ingredients

To make a 9x9 inch tin (about 16 pieces) of this Yorkshire parkin recipe you will need:

Yorkshire Parkin Recipe (2)

Ingredient notes

Self Raising flour: This recipe uses UK self raising flour, which is different to the USA version. If you don't have this type of flour, it can be substituted for: 250g (2 cups) of all purpose flour + 1 level teaspoon of baking powder. For more info see this article on how to make self raising flour.

Fine oats or Oatmeal: Oatmeal is finely sliced oats, which have a fine texture. This helps to produce the perfect chewy texture that parkin is so well known for. The best option for parkin is medium oatmeal. However, if you don't have access to oatmeal you can use normal oats but try to opt for rolled oats or fine porridge oats. If you only have whole oats you could blitz these in a food processor in order to break them up before adding to the recipe.

Muscovado sugar: Muscovado sugar is a coarse, unrefined, dark brown sugar. It contains natural molasses and has a toffee-like taste. The next best alternative is dark brown sugar. However, this is finer, has less molasses and a milder taste.

Golden syrup: Again, I believe this is a UK based product and is best not substituted if it can be helped. Golden syrup is thick and smooth with a golden colour. It has a unique sweet, caramel, buttery taste. If you can't find it in your local store you can easily make your own golden syrup.

Black treacle: Again, a UK product but it can be swapped for dark molasses.

🔪 Step by step instructions

  1. Pre heat the oven to 140°C (275°F) and line a 9x9 inch square tin with greaseproof paper.
  2. In a large mixing bowl stir together the flour, salt, ginger and oats.
  3. Melt the muscovado sugar, butter, treacle, and golden syrup over a low heat in a small pan.
  4. Pour the melted mixture into the flour mixture.Yorkshire Parkin Recipe (3)
  5. Gently stir the melted ingredients into the dry mixture until completely combined.
  6. In a small jug whisk together the milk and egg and gradually add to the cake mixture.
  7. Carefully transfer the mixture to the lined tin and smooth evenly with a wooden spoon.
  8. Place in the centre of a preheated oven and bake for 1 hour or until a skewer comes out clean. Remove from the oven and leave in the tin to cool, then transfer to a wire rack before slicing into 16 square pieces.Yorkshire Parkin Recipe (4)

❓ Frequently asked questions

How should parkin be stored?

Once made this lovely Yorkshire Parkin can be wrapped in cling film and stored in an air tight container for a good few weeks. The high amount of sugar means that it keeps really well and actually improves with age. - A bit like a Christmas cake.

Can this cake be frozen?

Once baked this cake can be frozen as a whole or sliced up and frozen as separate pieces. Wrap the whole thing or individual pieces in a double layer of cling film then freeze for up to 3 months.

To defrost leave on the side for a couple of hours - this will take more or less time to defrost depend on the size. Alternatively microwave in 30 second bursts until defrosted and slightly warmed through.

Why has my parkin sunk?

Not baking parkin for long enough can mean the gooey mixture inside will cause the cake to collapse/sink as it cools. However, leaving it for longer can make the parkin too dry. The best advice is to check with a skewer 10 minutes before the end baking. Then make a judgement based on how clean the skewer is.

What is the difference between parkin and ginger cake?

Yorkshire parkin uses oatmeal and plenty of black treacle. Lancashire parkin, although still northern and still parkin, skips out the treacle and uses just golden syrup. Gingerbread or ginger cake also uses golden syrup and of course ginger, but has no treacle and no oats or oatmeal.

In my opinion parkin isn't parkin without fine oats for that chewy texture and a good amount of black treacle, which makes the cake warming and moist and also gives it a super strong and slightly bitter flavour thats almost like liquorish.

Yorkshire Parkin Recipe (5)

🍰 Other Autumn baking recipes

  • Pumpkin and date muffins
  • Apple treacle tart
  • Plum and rhubarb crumble
  • Apple crumble
  • Bakewell tart
  • How to Roast Chestnuts

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below.I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Yorkshire Parkin Recipe (6)

Yorkshire Parkin Recipe

By: Debbie Jones

Yorkshire Parkin is an age old ginger cake recipe from Northern England. It’s moist, sticky and full of wholesome oats; perfect for Autumn and Bonfire night! It takes just 15 minutes to whip together (no machine required), then sit back as it slowly bakes in the oven and fills the house with a delightful, treacle aroma.

5 from 20 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert, pudding

Cuisine British

Servings 16 pieces

Calories 276 kcal

Equipment

  • 9x9 square baking tin

  • Greaseproof paper

  • Large mixing bowl

  • Small saucepan

  • Measuringjug

  • Wooden spoon

Ingredients

  • 250 g Self-raising flour
  • 2 teaspoon Ground Ginger
  • Pinch of Salt
  • 250 g Fine oats or medium oatmeal
  • 120 g Light brown muscovado sugar
  • 150 g Unsalted Butter
  • 200 g Black Treacle (or dark molasses)
  • 100 g Golden Syrup
  • 150 ml Semi Skimmed Milk
  • 1 large egg

Instructions

  • Pre heat the oven to 140°C (275°F).

  • Line a 9x9 inch square tin with greaseproof paper.

  • Sieve 250g self raising flour into a large mixing bowl. Add a pinch of salt, 2 teaspoon ground ginger and 250g fine oats/oatmeal then mix together with a wooden spoon.

  • Next place 120g muscovado sugar, 150g butter, 200g black treacle, and 100g golden syrup into a small sauce pan. Put the pan over a low heat and melt, whilst stirring well. Once fully melted, carefully pour into the flour mixture and stir together. The mixture will appear quite thick.

  • Whisk together the milk and egg. Then gradually add the milk mix to the cake mixture, stirring well between each addition. The mixture should now loosen up.

  • Once all the milk is added transfer the cake mix to the lined tin. Spread evenly across the base of the tin.

  • Place the tin in the centre of the oven and cook for an hour or until a skewer comes out clean.

  • Once cooked remove from the oven. Leave the parkin to cool completely before removing from the tin. This will ensure your parkin stays in one piece. Then transfer to a wire rack before slicing into 16 square pieces.

Nutrition

Serving: 83g | Calories: 276kcal | Carbohydrates: 43g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 12mg | Potassium: 292mg | Fiber: 2g | Sugar: 21g | Vitamin A: 259IU | Calcium: 93mg | Iron: 3mg

Notes

Substitutions:

  • The flour in this recipe can be replaced with 250g (2 cups) all purpose flour + 1 level teaspoon of baking powder.
  • Fine oats or medium oatmeal can be swapped for rolled oats or fine porridge oats. Or blitz whole oats in a food processor before adding to the recipe.
  • Replace muscovado sugar with dark brown sugar (Note that dark brown sugar is finer, has less molasses and a milder taste).
  • If you can’t get hold of UK golden syrup, have a go making your own.
  • Black treacle can be replaced with dark molasses.

Freezing and reheating: Wrap individual pieces or the whole slab of Parkin in a double layer of cling film and freeze for up to 3 months. To defrost leave on the side for a couple of hours - this will take more or less time to defrost depend on the size. Alternatively microwave in 30 second bursts until defrosted and slightly warmed through.

Sinking parkin: Not baking parkin for long enough can mean the gooey mixture inside will cause the cake to collapse/sink as it cools. However, leaving it for longer can make the parkin too dry. The best advice is to check with a skewer 10 minutes before the end baking. Then make a judgement based on how clean the skewer is.

Storage: Once made the Parkin can be wrapped in cling film and stored in an air tight container for a good few weeks. The high amount of sugar in this recipe means that it keeps really well and actually improves with age.

This post was first published in October 2017. Updated in October 2020 with new images, step-by-step photos and recipe tips & FAQs.

More Desserts

  • 5 Easy Recipes For Pancakes
  • Plum and Rhubarb Crumble
  • Raspberry and Lemon Muffins
  • Healthy Banana Bread
  • Email

Reader Interactions

Comments

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Annice Harrison

    Yorkshire Parkin Recipe (11)
    This parkin is beautiful and delicious

    Reply

    • Debbie Jones

      Hi Annice, so pleased to hear you enjoyed the parkin recipe, it's one of my favourites 😊 Debbie x

      Reply

  2. mr dewale

    hi there ive made it and its great ,my daughter want me to make it in bun casees ,can i do that ,if so do i just put the mixture into the bun cases and put it in the oven like the parkin ,only problem will be thy wont want to be in an hour like ,the oarkin any recomedation on what sort off time i should put the parkin in for in the bun cases ,thank you

    Reply

    • Debbie Jones

      Hi Mr Dewale, thanks so much for your kind comment and question about baking parkin in bun cases. I haven't actually tried this myself so won't be able to give tried and tested advice. However, definitely give it a go.....I'd maybe try baking for 20 minutes at first and then check the buns by placing a skewer into the middle of one or two, if the skewer comes out clean then the buns are cooked if it appears that the buns are still gooey in the middle then return to the oven and check again every 10 minutes until the skewer comes out clean. I Hope this method works for you. Please do come back and let me know how you get on. Happy baking!! Debbie x

      Reply

    • mr dewale

      Yorkshire Parkin Recipe (12)
      hi debbie ive made the parkin buns with your recipe ,just made.the buns it only takes 25 min in casees ,thanks

      Reply

      • Debbie Jones

        Hi Mr Dewale, so pleased to hear you made your parkin buns and that they worked out for you 👍🏻👏
        Thanks for coming back and letting me know. Hope you continue to make them for your daughter ☺️ Debbie x

        Reply

  3. Andrew

    Yorkshire Parkin Recipe (13)
    Hi Debbie
    Have made this twice now following your recipe, both times perfect. Great recipe keep them coming.

    Reply

    • Debbie Jones

      Hi Andrew! Thanks so much for taking the time to leave a comment, glad to hear you enjoyed this recipe 😀 Debbie x

      Reply

  4. mrs_peejay

    I haven't eaten parkin for years! This looks right up my street 🙂

    Reply

    • Debbie

      Fabulous!! Hope you get chance to make some 😊

      Reply

  5. Recipes Made Easy

    Hi Debbie it was lovely to meet you last week, shame we didn't have more time to stop and chat - next time for sure!
    Parkin may be more of a northern things but i'm one southerner who often enjoys it at this time of the year. Your recipe look delicious and has a great colour and crumb I must try it

    Reply

    • Debbie

      aww yes Jacqui we must definitely have another get together and a proper chat. Completely my fault that we didn't have longer on Friday - always too busy for my own good 🙂 But I would love to arrange another meet up soon 🙂
      Thank so much - I was pretty pleased with the way my Parkin turned out in the end - an annual thing for sure now 🙂

      Reply

  6. Angela / Only Crumbs Remain

    I absolitely love parkin, and I think one of the main reasons I love it so much is, like you, because my Grandma used to make an amazing parkin too. Sadly all of her recipes were in her head and went to the great big bakery in the sky with her! Pinning, I definitely need to try this 🙂 Thanks for joining in with #BakingCrumbs Debbie
    Angela x

    Reply

    • Debbie

      Thanks Angela! Yes most of my grandmas recipes were in her head as well. We were lucky with this one though 🙂 But just gives me more of a reason to keep going with the blog and recording my own recipes;-)

      Reply

  7. Corina

    I love recreating old family recipes and this looks very like the parkin my grandmother used to make too! It's perfect for bonfire night. Thanks so much for sharing with #CookOnceEatTwice x

    Reply

    • Debbie

      Thanks Corina! Grandmas must know all the best recipes 🙂

      Reply

  8. mommyhomemanager

    I've never heard of a treat like this! It sounds amazing. 🙂

    Reply

    • Debbie

      You should definitely give it a try then!!! 😀😀

      Reply

Yorkshire Parkin Recipe (2024)
Top Articles
Latest Posts
Article information

Author: Catherine Tremblay

Last Updated:

Views: 6032

Rating: 4.7 / 5 (67 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Catherine Tremblay

Birthday: 1999-09-23

Address: Suite 461 73643 Sherril Loaf, Dickinsonland, AZ 47941-2379

Phone: +2678139151039

Job: International Administration Supervisor

Hobby: Dowsing, Snowboarding, Rowing, Beekeeping, Calligraphy, Shooting, Air sports

Introduction: My name is Catherine Tremblay, I am a precious, perfect, tasty, enthusiastic, inexpensive, vast, kind person who loves writing and wants to share my knowledge and understanding with you.