Yorkshire parkin

Parkin is a sticky cake flavoured with golden syrup, oatmeal, and ginger, which my Yorkshire-born mother used to make when I was a child. Often enjoyed on Bonfire Night, this cake from the north of England is a warming treat. Like a fine wine, parkin improves with age, so bake it up to a week before you want to eat it. This is her recipe.

Yorkshire parkin

Sticky, syrupy ginger cake from Yorkshire

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Time to mature 7 days d

Total Time 7 days d 1 hour hr 15 minutes mins

Course Dessert

Cuisine British

Servings 16 slices

Calories 150 kcal

Equipment

• Mixing bowl
• 20cm square baking tray

Ingredients

  

• 500 g fine or medium oatmeal
• 100 g self raising flour
• 125 g butter
• 125 g lard
• 125 g muscovado sugar
• 500 g golden syrup
• 1 tsp ginger powder
• 1 tsp baking powder
• 1 pinch salt
• 1 large egg (beaten)

Instructions

 

• Mix dry ingredients and work in the butter
• Melt lard with syrup over low heat
• Pour lard/syrup over dry ingredients and mix well
• Add beaten egg and mix well
• Pour into a well-greased 20cm square baking tray and bake at 150C-160C for 45 minutes or so until the mixture is firm but not dry. It will rise and then go down during cooking.
• Cover with greaseproof paper and set aside in a cool place for a week before eating
• Cut into 16 squares and serve.

Keyword ginger, parkin, sticky, treacle, yorkshire

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