Printable Recipe
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.
Prep time
10 min
Cook time
2 hrs 40 min
Total time
2 hrs 50 min
Ingredients
9
Steps
11
Filed under: dessert, cake, baking.
Source channel: mummy cooks homemade
Key ingredients
butter, milk, golden syrup, treacle, light soft brown sugar.
Ingredients
- 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
- 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.