Sticky, moist, tasty and ever so comforting, a Traditional Yorkshire Parkin is the stuff of winter nights and bonfires.
Yorkshire Parkin is primarily the Northern English form of gingerbread but different parkins are characterised by where they are made. Those from Yorkshire are the most famous and the ones made there use oats which make them different to others. Parkin is traditionally eaten on Bonfire Night, November 5th, celebrating the great failure of Guy Fawkes to blow up the Houses on Parliament in 1605. Guy Fawkes was a Yorkshireman.
This Parkin Recipe is easy to make and creates a lovely, moist, sticky cake - though you can eat the cake almost immediately it gets stickier if you wrap and store it for several days. The other beauty of the cake is it keeps well in an airtight tin, can be eaten as a cake or warm as a pudding with a dollop of custard and an alternative to sponge cake in a trifle, giving it a more autumny flavour than a light summer trifle.
Parkin is one of the best cakes, I love it, but then I am from Yorkshire.
- 220g (8 oz) soft butter
- 110g ( ½ cup) soft, dark brown sugar
- 55g ( ¼ cup) black treacle/molasses
- 200g (1cup) golden syrup/ corn syrup
- 110g ( ½ cup) medium oatmeal
- 200g (1 scant cup) self-raising flour
- 1 teaspoon baking powder
- 4 teaspoon ground ginger
- 2 teaspoon nutmeg
- 1 teaspoon mixed spice
- 2 large eggs, beaten
- Milk if needed
Heat the oven to 140C/ 275F/gas 1
- Grease a 20cm x 20cm (8" x 8") square cake tin.
- In a large heavy-based saucepan melt together the butter, sugar, treacle, golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together.
- In a large, spacious, baking bowl stir together all the dry ingredients. Gradually add the melted butter mixture stirring to coat all the dry ingredients and mix thoroughly.
- Gradually, beat in the eggs a few tablespoons at a time. Finally add a little a tablespoon at a time if the mixture feels dry, it should be a soft cake batter. Stir well.
- Pour the mixture into the prepared tin and cook for 1½ hours until firm and set and a dark golden brown.
- Remove the parkin from the oven and leave to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 3 days if you can resist eating it, you can even leave it up to a week before eating and the flavours really develop and the mixture softens even further and become moist and sticky. The Parkin will keep up to two weeks in an airtight container.
Notes on Parkin: It is a lovely stick cake, but also makes a fab pudding with a little vanilla ice cream or go the whole hog, and have custard
|Nutritional Guidelines (per serving)|
|Total Fat||37 g|
|Saturated Fat||21 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||2 g|