Yorkshire Parkin
Yorkshire Parking is a traditional British gingerbread cake made with oats, treacle and spices. It is moist, sticky and delicious.
Ingredients
- 120 g Golden syrup
- 120 g Treacle molasses in the US
- 120 g Butter Salted
- 120 g Brown sugar Muscavardo or Dark Brown is my preferance
- 220 g Medium oatmeal
- 120 g Self raising flour
- 1 teaspoon Ground ginger
- 1 teaspoon Mixed spice
- 50 ml Milk
- 1 Large Egg
Instructions
Preheat the oven to Gas Mark 2 / 150°C / 300°F (fan 140°C).
Prepare a 20cm square tin (I use a silicone one, but a lightly greased and parcement lined tin is perfect).
In a large saucepan, place the butter, syrup, treacle and brown sugar and heat until the butter has melted and the sugar has dissolved.
- Put the dry ingredients in to the pan and mix well before adding the milk and egg.
Place the batter in the prepared tin and bake for 45 to 50 minutes or until a skewer comes out of the centre clean.
- Transfer to a wire rack in the tin to cool
Once cold turn out and cool before wrapping in greaseproof paper or tinfoil and storing in an airtight tin for at least 24 hours and preferably 5 days before cutting and serving.
Recipe Notes
⭐ **Kid-friendly steps:** Children can measure the flour, sugar, and spices, help stir the dry ingredients, line the tin with parchment, and beat the egg. Leave the melting and oven stages to adults.
⭐ **Yorkshire vs Lancashire Parkin:** Yorkshire parkin is dense, dark, and chewy thanks to oatmeal and black treacle. Lancashire parkin is lighter and more like ginger cake. Both are traditional, but this recipe is firmly Yorkshire.
⭐ **Serving suggestions:** Parkin is delicious on its own, but you can also serve it warm with custard, or add a drizzle of caramel sauce for a modern twist.
⭐ **Storage:** Keep wrapped in parchment in an airtight container for up to a week. The flavor and texture improve with time.