I love cooking with my boys and this is a recipe from my childhood and one that Mini loves to make and loves to eat! Yorkshire Parkin was my Aunty Chris signature bake. Hers was always perfectly sticky and delicious and tasting it takes me right back to her home filled with cousins fitting in front of the coal fire under one of her crochet blankets.
I found this version of Parkin handwritten in one of mum’s cookbooks when she died and it is a regular make. It gets better with age and you have to leave it 24 hours after baking before eating any so it is the perfect cake tin cake.

Aunty Chris' Yorkshire Parkin
Ingredients
- 120 g golden syrup
- 120 g treacle
- 120 g butter
- 120 g of brown sugar
- 220 g of fine oatmeal
- 120 g self raising flour
- 1 teaspoon of ground ginger
- 1 teaspoon of of mixed spice
- 50 ml milk
- 1 egg
Instructions
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Preheat your fan oven to 160 degrees c
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Prepare a 20cm square tin (I use a silicone one, but a lightly greased and lined tin is perfect).
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in a large saucepan, place the butter, syrup, treacle and brown sugar and heat until the butter has melted and the sugar has dissolved.
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Put the dry ingredients in to the pan and mix well before adding the milk and egg.
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Place in prepared tin and bake for 45 to 50 minutes or until a metal sewer comes out of the centre clean.
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Transfer to a wire rack in the tin to cool
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Once cold turn out and coot before wrapping in greaseproof paper and storing in an airtight tin.
In 2014, global flavour leader McCormick, parent company of UK leading herbs and spices brand Schwartz, is celebrating its 125th anniversary. The yearlong celebration kicks off with the launch of the 125th Anniversary Edition of the Flavour Forecast and the Flavour of Together programme, with the goal of connecting people around the world as they share 1.25 million stories about the special role food and flavour plays in our lives.
Their key flavour forecasts for 2014 are:
- Chillies Obsession
- Modern Masala
- Clever Compact Cooking
- Mexican World Tour
- Charmed by Brazil
I was inspired by the clever compact cooking to share with you our Yorkshire parkin, as it only needs one pan for all the ingredients, therefore, requires little washing up.
Get involved and share your flavour story at Schwartz Facebook or www.Schwartz.co.uk
I have never had parkin- will have to try this recipe asap!
I had to come by and see what Yorkshire Parkin is. Not disappointed :).
My Nan used to make this when I was a kid, and I loved it. I havent had it since she died, but now I have been reminded I am going to attempt to make some!
One of my all time fave things to make, My granny made it every week, I have her recipe and now I make it for her!
Never made or eaten parkin before – it sounds delish!
I’ve never heard of Parkin but it looks great!
My 5 year old came past and saw the post and said yummy I want to eat it! I have to say I agree with him 🙂
I love parkin! This looks great, though obviously the lack of chocolate may be an issue!!
LookS yummy…will be pinning this to have a go at!
Looks lovely, thanks for the recipe x
I didn’t realise there were different types! This looks good.
Your Comments
I’ve heard of Parkin but never known how to make it – thank you for this. Looks amazing.
I’ve never heard of a Parkin before! these look so yummy! x
Oh these look yummy!!! Will have to have a go..am sure have most of the ingrediants!
My hubby is a Yorkshire man and asked me to make Yorkshire parkin last bonfire night. I’d never made it before and it was lovely! Aunty Chris’ looks and sounds delicious!
Ive never tried this, great recipes
Never made this before but may give it a go, it looks delicious
Oh yum the other half just made me a cuppa I think this would go well with it 😉 x
You are a mind reader – my mum was asking for this in hospital yesterday and my step dad was getting frustrated that every time he searched online for parkin it was correcting him to parking! I shall be getting the ingredients today – thank you
Looks very simple and very tasty.
Thank you for sharing this recipe. It looks great and an easy one to change slightly for my egg-intolerant diet.
Always wondered what parkin was. Now I can make some and find out! Any idea how the name came about?
Yum, this looks delicious!! And a great one to make with children – thank you for sharing!
I’d never heard of parkin until I started college aged 18. I loved my very first taste and can still remember it now. I’m going to pin this because I haven’t had parkin for years and I don’t think my kids have ever had it so I need to introduce them to this delicious cake!
I like this recipe, it is going into MUST TRY folder, thank you