Yorkshire Parkin

I found this recipe whilst browsing a few blogs and this was a new one that I came across and I’m fairly sure I’ll be visiting it again at some point! You can find the recipe over at the Baking Explorer. I pretty much stuck to the recipe Kat has listed 100%, except I added an extra tsp of cinnamon because it’s a spice I love and I couldn’t leave it out!

First you need to line the tin. I’ve said before that I’m a bit slack with this sort of thing but it makes it so much easier when you need to get it out of the tin and to actually cut your bake as well. This is what it looked like when I did it. I cut a square larger than the tin I was using and cut diagonally on the corners and then folded it around inside the tin. It’s a bit difficult to explain so I hope the picture clarifies it a little. I’m sure you all have your methods for doing it though.


Then get started on the mix by gently heating the syrup, treacle, butter and sugar. Keep stirring it to combine everything but make sure it doesn’t start to boil. Mix thoroughly and then set aside to cool slightly (but not completely).


In a bowl, mix together the flour, oats, baking powder and spices until all evenly mixed through. The oats I’ve used are quite large, they were posh Taste the Difference ones from Sainsbury’s. I hope this will make the final bake have a lovely crumbly texture 🙂


Pour the treacle mixture over the dry mixture and stir through. I used a wooden spoon for this, as I don’t think the recipe really needs an electric beater. It’s not a bake that needs a lot of air beaten in as far as I can tell. I love the chocolate-y colour this has, although I’m assuming that’s the black treacle.


In a little bowl or jug, beat together the eggs and milk and add it slowly to the batter. Do it a little at a time to avoid the mixture from curdling.


Pour the mix into the prepared tin then pop in the oven and bake. This is quite a large tin, I think more than 10 inches but I still got a nice rise to the bake. I guess if you used a smaller tin, you’d get a higher bake but from everything I’ve gathered about parkin so far, it is similar to a traybake rather than a proper cake.


Leave to cool in the tin overnight,  covering with a tea towel or tin foil. I just find this easier when baking a traybake, in terms of getting a cleaner cut.


Cut into squares then place in an airtight container for at least 3 days in order to further develop the flavour (and the stickiness!) It’s a tradition when making parkin to do this although I can imagine it’s pretty yummy when it just comes out of the oven too!


And there you have it, Yorkshire Parkin. I tried to stay as traditional as possible. I came across a website which was quite interesting and has all about the history of parkin and what makes it traditional and I think I stayed fairly close. There’s also a recipe for parkin that you can try if you want, although I used the one linked to at the top of this post. Check out British Food: A History to read about Yorkshire parkin, and some other really quite fascinating neglected old English foods.


Here’s a list of ingredients and method for those that prefer.


  • 100g butter (I used unsalted)
  • 100g brown sugar (I used light muscovado)
  • 100g black treacle
  • 100g golden syrup
  • pinch of salt
  • 150g porridge oats
  • 150g plain flour
  • 2 tsp baking powder
  • 3 tsp ginger
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 2 tbsp milk (I used skimmed)


  1. Preheat the oven to 150º then grease and line a traybake tin or square tin.
  2. Melt together the butter, sugar, treacle and syrup over a low heat. Do not allow to boil.
  3. Mix together the oats, flour, salt, baking powder and spices until fully combined.
  4. Pour the treacle mix over the dry ingredients.
  5. In a separate bowl, whisk together the eggs and milk then add to the batter, a little at a time.
  6. Bake for 35 minutes until a skewer inserted comes out clean.
  7. Leave to cool in the tin overnight then cut into squares.
  8. Place in an airtight container and leave for a further 3-5 days to develop the flavour.
  9. Enjoy!
Instagram'd up

Instagram’d up


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s