Yorkshire Parkin

Name: Yorkshire Parkin
Total time: 50 min
Yield: 12 servings
Cuisine: British
Ingredients: 260 g Self-raising flour; 2 tsp Ground Ginger; 2 balls Stem ginger, finely chopped; 0.5 Tsp Cinnamon; 4 g Flaked Salt; 250 g Fine oatmeal; 120 g Light brown muscovado sugar; 155 g Salted Butter; 110 g Golden Syrup; 200 g Black Treacle; 150 ml Buttermilk; 2 Tbsp Vanilla Extract; 1 large egg

50m

Serves 12

instagram.com

Yorkshire Parkin

instagram.com

50m

Serves 12

Directions

1Preheat your oven to 170°C Fan. Line a 9 by 9 inch baking dish with parchment paper and set aside.
2Add the treacle, muscovado sugar, butter and golden syrup into a pot and stir on a low heat until completely melted.
3Add the self-raising flour, ground ginger, optional stem ginger, cinnamon, nutmeg, flaked salt, and fine oatmeal into a large mixing bowl and whisk to incorporate.
4Pour the melted syrup mixture into the dry ingredients and whisk along with the buttermilk and vanilla extract.
5Add the egg and whisk again until well combined.
6Pour the mixture into the prepared baking dish.
7Pop into the oven and bake for 50 minutes or until a wooden skewer inserted comes out clean.
8Leave to cool in the tin, and cut into 12 squares.
9Wrap the squares in tin foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it.

Ingredients

260 g Self-raising flour
2 tsp Ground Ginger
2 balls Stem ginger, finely chopped
0.5 Tsp Cinnamon
4 g Flaked Salt
250 g Fine oatmeal
120 g Light brown muscovado sugar
155 g Salted Butter
110 g Golden Syrup
200 g Black Treacle
150 ml Buttermilk
2 Tbsp Vanilla Extract
1 large egg

Equipment

ovenbaking dishparchment paperpotlarge mixing bowlwhiskwooden skewertin foil

Tips

This cake is actually better and stickier when left for 3-4 days.
If you don't have buttermilk, heat 150ml whole milk in the microwave for 30 seconds with a generous tablespoon of lemon juice.

Yorkshire Parkin

50m

Serves 12

instagram.com

Yorkshire Parkin

instagram.com

50m

Serves 12

Directions

1Preheat your oven to 170°C Fan. Line a 9 by 9 inch baking dish with parchment paper and set aside.
2Add the treacle, muscovado sugar, butter and golden syrup into a pot and stir on a low heat until completely melted.
3Add the self-raising flour, ground ginger, optional stem ginger, cinnamon, nutmeg, flaked salt, and fine oatmeal into a large mixing bowl and whisk to incorporate.
4Pour the melted syrup mixture into the dry ingredients and whisk along with the buttermilk and vanilla extract.
5Add the egg and whisk again until well combined.
6Pour the mixture into the prepared baking dish.
7Pop into the oven and bake for 50 minutes or until a wooden skewer inserted comes out clean.
8Leave to cool in the tin, and cut into 12 squares.
9Wrap the squares in tin foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it.

Ingredients

260 g Self-raising flour
2 tsp Ground Ginger
2 balls Stem ginger, finely chopped
0.5 Tsp Cinnamon
4 g Flaked Salt
250 g Fine oatmeal
120 g Light brown muscovado sugar
155 g Salted Butter
110 g Golden Syrup
200 g Black Treacle
150 ml Buttermilk
2 Tbsp Vanilla Extract
1 large egg

Equipment

ovenbaking dishparchment paperpotlarge mixing bowlwhiskwooden skewertin foil

Tips

This cake is actually better and stickier when left for 3-4 days.
If you don't have buttermilk, heat 150ml whole milk in the microwave for 30 seconds with a generous tablespoon of lemon juice.