dessertcakebaking
Yorkshire Parkin
A traditional Yorkshire ginger cake made with butter, golden syrup, treacle, brown sugar, ginger, self-raising flour, and oatmeal, baked and then left to mature for five days.
From YouTube · Nov 12, 2021
A traditional Yorkshire ginger cake made with butter, golden syrup, treacle, brown sugar, ginger, self-raising flour, and oatmeal, baked and then left to mature for five days.
10 min
Prep time
2 hrs 40 min
Cook time
2 hrs 50 min
Total time
1 serving
Yield
Ingredients
9 ingredientsAdjust servings
Ingredients update with servings
- 200 g butter
- 4 tbsp milk
- 200 g golden syrup
- 85 g treacle
- 85 g light soft brown sugar
- 1 tbsp ground ginger
- 250 g self-raising flour
- 100 g medium oatmeal
- 1 large egg
Method
11 steps- Preheat oven to gas mark 3 (140°C fan 160°C).
- Line a 22 centimeter square cake tin with parchment paper.
- Gently melt the butter, golden syrup, treacle, and brown sugar over low heat until the sugar dissolves.
- Pour the melted mixture into a bowl containing the sifted self-raising flour, oatmeal, and ground ginger.
- Allow the mixture to cool for about five minutes.
- Add the beaten egg and milk mixture into the cooled melted mixture, stirring thoroughly.
- Pour the combined mixture into the prepared cake tin.
- Bake for 50 minutes to 1 hour, checking at 50 minutes for doneness.
- Once baked, let it cool completely in the tin.
- Wrap the cooled cake tightly in greaseproof paper and foil.
- Store in a dark place for about five days to allow it to become soft and sticky.
Recipe notes
Helpful tips
- Check the cake at 50 minutes during baking.
- Allow the cake to cool completely before wrapping.
- Store for five days to develop the best texture.
Equipment
- 22 centimeter square cake tin
- parchment paper
Storage
Wrap in greaseproof paper and foil, store in a dark place for five days.
Additional tips
- Ensure the mixture is not too hot when adding the egg to prevent scrambling.
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