Yorkshire Parkin

There’s something deeply comforting about Yorkshire Parkin — the sticky, ginger spiced oat cake that gets better the longer it sits. This version comes from a family recipe passed down through generations, and while it stays true to its roots, I’ve added two eggs to bring a little extra softness and richness to the crumb. Perfect with a cup of tea on a crisp day, and absolutely essential around Bonfire Night in the UK and perfect with custard.

Let it rest a couple of days before serving (if you can wait) — it’s worth it.

Ingredients

• 455 g plain flour

• 455 g medium oatmeal

• 18 g ground ginger (about 2 tablespoons)

• 24 g bicarbonate of soda (about 2 tablespoons)

• 24 g baking powder (about 2 tablespoons)

• 455 g golden syrup

• 225 g soft brown sugar

• 225 g unsalted butter

• 2 large eggs

Method

1. Preheat the oven.
Set your oven to 150°C fan (160°C conventional). Grease and line a 9x13 inch traybake tin or two 8-inch square tins.

2. Melt the wet ingredients.
In a large saucepan over low heat, melt together the butter, golden syrup, and brown sugar. Stir gently until the mixture is smooth and combined. Remove from the heat and let it cool slightly, then whisk in the eggs. (don’t rush this step you will have scrambled eggs!)

3. Mix the dry ingredients.
In a large mixing bowl, stir together the plain flour, medium oatmeal, ground ginger, bicarbonate of soda, and baking powder.

4. Combine.
Pour the warm wet mixture into the bowl of dry ingredients and mix until you have a thick, pourable batter.

5. Bake.
Pour the batter into your prepared tin(s), level the top, and bake for 50–60 minutes or until the top is set and a skewer inserted in the centre comes out mostly clean.

6. Cool and rest.
Allow the Parkin to cool completely in the tin. Then wrap it tightly in baking paper and foil or store in an airtight container. Leave it for 2–3 days before serving — this resting time gives Parkin its signature sticky texture and rich flavour.

Tips & Notes

• Resting time is essential — Parkin is best after a few days. The oats soften, the texture becomes denser and stickier, and the ginger deepens.

• If you want a darker, more intense flavour, you can swap a few tablespoons of golden syrup for black treacle.

• Parkin keeps brilliantly — up to 2 weeks in an airtight container, getting better by the day.

• medium oatmeal is really important for an authentic parkin, I use Bob`s Red Mill Scottish Oatmeal.

This is one of those bakes that only gets better with time — and a treasured piece of northern tradition I’m proud to share.