Baking & Afternoon Tea · Yorkshire

Yorkshire Parkin

Name: Yorkshire Parkin
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Cuts into 12 squares
Cuisine: British
Ingredients: 200g butter; 200g golden syrup; 100g black treacle; 120g soft dark sugar; 250g self-raising flour; 100g medium oatmeal; 1 tbsp ground ginger; 1 tsp mixed spice; 2 eggs; 2 tbsp milk

Sticky, dark ginger-and-oat cake that improves with a week in the tin — the edible essence of Bonfire Night in God’s own county.

Prep: 15 min
Cook: 60 min
Total: 75 min
Yield: Cuts into 12 squares
Difficulty: Easy
Era: Bonfire night tradition

Ingredients

200g butter; 200g golden syrup; 100g black treacle; 120g soft dark sugar
250g self-raising flour; 100g medium oatmeal
1 tbsp ground ginger; 1 tsp mixed spice
2 eggs; 2 tbsp milk

Method

Oven150°C300°FFan 130°CGas 2

Melt the butter, syrups and sugar together gently; cool slightly.
Mix the flour, oatmeal and spices; beat in the syrup mixture, then the eggs and milk.
Pour into a lined 20cm square tin.
Bake at 150°C / 300°F (fan 130°C, gas 2) for 50–60 minutes until firm to the touch.
The hard part: wrap and leave in the tin for 3–7 days to turn properly sticky. Serve in squares by firelight.

Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.