England
Traditional Yorkshire Parkin
Shared by Louise Cooper
Prep15 minutes
Cook1 hour
ServesMakes 16 squares
DietaryGluten/Wheat/Oats, Milk/Dairy, Eggs, Vegetarian
Method
- Prep the Oven and Tin: Heat the oven to 160 degrees centigrade (140 degrees centigrade Fan/ Gas Mark 3). Butter a deep 22 cm square cake tin and line it with baking paper.
- Melt Syrups and Butter: In a large saucepan, gently melt the golden syrup, black treacle, soft brown sugar, and butter together over low heat until the sugar has completely dissolved. Remove from heat.
- Combine Dry and Wet: In a separate bowl, mix together the medium oatmeal, self-raising flour, and ground ginger. Beat the egg and milk together in a cup or jug with a fork.
- Mix Batter: Stir the dry oatmeal mixture into the melted syrup saucepan, followed by the egg and milk mixture, until smooth.
- Bake and Rest: Pour into the prepared tin and bake for 50 minutes to 1 hour until the top feels firm and slightly crusty. Allow the tin to cool.
- Maturing Tip: Wrap the cooled cake in baking paper and foil. Leave it for at least 3 to 5 days before eating – it becomes deliciously soft, moist, and sticky the longer it rests!
The story behind the dish
From Louise: "A traditional northern English cake recipe that is all about my heritage as a girl of strong northern stock."
A Northern Bonfire Night Tradition:
Parkin is a celebrated gingerbread cake with deep roots in Yorkshire and Lancashire. Traditionally baked to celebrate Bonfire Night (5th of November) and winter festivals, its hallmark texture comes from combining coarse oatmeal with dark treacle and golden syrup. Historically, oats and treacle were dietary staples for working-class Northern families rather than expensive refined wheat flour. A key characteristic of authentic Parkin is it gets stickier, richer, and more fragrant the longer it is stored in an airtight container!