Traditional Yorkshire Parkin If you’re a fan of gingerbread and are looking for something uniquely different – this is it! From Yorkshire, England, Parkin is an age-old cake featuring oats and black treacle (molasses) to create a delightfully sticky, chewy cake with a deeply robust flavor that only improves with time!
The year was 1728. Banging his gavel, the magistrate of the West Riding Quarter Session called the courthouse to order. The accused was brought forward. Standing erect in a pose of dignified capitulation, Mrs. Anne Whittaker, occupation housewife, listened as her offense was read aloud.
The crime: She had stolen oatmeal.
Her defense: Why, to make Yorkshire parkin, of course.
The verdict: Guilty as charged but dang, was the parkin worth it!
True story. And that was one of the first ever published references to Yorkshire parkin, the crime of theft, of culinary passion, all in the name of this centuries-old cake.
Traditionally parkin is associated with the month of November with the first Sunday of the month known as “Parkin Sunday.” Specifically it is a key element of Bonfire Night, or Guy Fawkes Night, where the cake is eaten as part of the festivities. However, parkin is also commonly eaten throughout the winter months.
This traditional Yorkshire specialty, though bearing some similarities to gingerbread, is probably very different from anything you’ve had before. It’s as bold, hearty and unforgettable as Yorkshire itself.
I lived in England for 6 years about two hours south of Yorkshire. We went back as a family this last Summer and spent some time soaking in this beautiful area of the country.
Parkin is commonly associated with Yorkshire, England though it is also eaten in Lancashire. There is at least one key difference between the two versions however: Yorkshire parkin traditionally uses black treacle resulting in a very rich and dark flavor and color.
Lancashire uses golden syrup, resulting in both a lighter color and flavor. Lancashire parkin also tends to be sweeter with a higher sugar content.
Many modern recipes for both versions cross regional lines and use some of each. It comes down to personal preference. We’re featuring a more traditional Yorkshire parkin that is heavy on the treacle/molasses with a little golden syrup, but feel free to adjust the black treacle to golden syrup ratio according to your preference. If you’re not sure, go with less treacle and more golden syrup than what this recipe calls for – traditional Yorkshire parkin produces a very bold flavor that you may not be used to.
Important Note: While you can substitute molasses for black treacle, there is no substitute for golden syrup. Corn syrup is not remotely the same thing. It is starkly different in flavor with golden syrup having a wonderfully rich, caramelized flavor. Again, be sure to use genuine golden syrup.
Parkin uses black treacle and/or golden syrup in large quantities resulting in a delightfully chewy, sticky cake.
You can also very easily make your own golden syrup.
Check out our recipe for Homemade Golden Syrup!
LET’S TALK OATS. Aside from the high quantity of black treacle and/or golden syrup, another thing that makes parkin unique is the addition of oats. Yorkshire parkin simply isn’t Yorkshire parkin without oats. Oats, not wheat, were the staple grain of the poor in this region and that is the primary grain in Yorkshire parkin. The form of oats traditionally used in parkin is not rolled outs, it’s what’s referred to as medium oatmeal in England.
Whole oat groats are dehusked and can either be milled into a fine, medium or course “oatmeal.” Parkin calls for medium. An easy way to make “medium oatmeal” yourself is to take steel-cut oats (also known as Irish oats in the UK) and pulse them briefly in a food processor until they are broken down but not to a fine flour, you want some small chunks to remain which will be visible in the finished parkin and contribute to that wonderful chewy texture of the cake.
Traditionally Yorkshire parkin is also made with lard instead of butter. Lard adds a layer of richness and also creates a moister cake. We’re using some of each to get the best of both worlds but you can use all butter if you prefer.
Finally, a very important key to making parkin is to LET IT SIT IN A SEALED CONTAINER FOR AT LEAST 3 DAYS BEFORE EATING. The resting time is what develops both the texture and the flavor of the cake and is essential. The oats will soften, the treacle and golden syrup will fully penetrate and soak through the grains, and the flavor of the spices will fully develop. So don’t be impatient, let time do its intended job!
And so we present Yorkshire Parkin, that famously dark, rich, chewy, sticky, deeply flavorful cake that is the provides the perfect sweet comfort for those cold Fall and Winter nights!
If you’re a fan of gingerbread and are looking for something uniquely different – this is it!
And remember, even Mrs. Whittaker was willing to risk jail time in order to make it!
Traditional Yorkshire Parkin Recipe
Let’s get started!
Place the medium oatmeal (see blog post and recipe box for a description of what that is and how to make it) in a large bowl along with the flour, spices, salt and baking powder.
In a medium saucepan add the brown sugar, black treacle, golden syrup, butter and lard (if using).
Heat the mixture until the sugar is melted (don’t boil it) and remove from the heat. Let it cool for 5 minutes.
Pour the hot mixture into the dry mixture and stir well to combine.
Add the candied ginger, egg and milk and stir well to combine. The batter will be liquid and sticky.
Generously grease an 8×8 inch baking pan and line the bottom with parchment paper.
Pour the batter into the baking pan and smooth the top. In an oven preheated to 300 degrees F, bake the parkin for 70-80 minutes or until a toothpick inserted into the middle comes out clean. The cake should be fairly firm but springy.
Let the cake cool in the pan.
Invert the cake onto a platter. Peel off the parchment paper. Cut the parkin into squares.
Place the squares into an airtight container and let it sit for at least 3 days before eating.
Enjoy!
For more delicious British treats try our:
- Treacle Tart
- Spotted Dick
- Sticky Toffee Pudding
- Scottish Shortbread
- Bara Brith (Welsh Tea Bread)
- Barmbrack (Irish Tea Bread)
- Mincemeat
- Mincemeat Pie
- Lemon Curd
- Victoria Sponge Cake
And learn how to make your own Golden Syrup!
Yorkshire Parkin
Ingredients
- 1 1/2 cups medium oatmeal , see NOTE
- 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon Mixed Spice
- Homemade Mixed Spice Recipe (recommended)
- 1/4 teaspoon ground mace
- 1/4 teaspoon salt
- 2/3 cups Black Treacle (can substitute dark molasses) **See NOTE about the quantity
- 1/4 cup Golden Syrup (there is NO substitute, it is completely different in flavor than corn syrup)
- Homemade Golden Syrup (click link for recipe - it's very easy to make!)
- 1 cup loosely packed brown sugar
- 6 tablespoons butter
- 3 tablespoons lard (optional, can substitute butter)
- 1/4 cup candied/crystallized ginger , finely diced (optional)
- Homemade Candied Ginger Recipe
- 1 large egg , lightly beaten
- 2 tablespoons whole milk
Instructions
- Generously grease an 8x8 inch baking pan and line the bottom with parchment paper. Preheat the oven to 300 degrees F.
- Place the medium oatmeal in a large bowl along with the flour, spices, salt and baking powder.
- In a medium saucepan add the brown sugar, black treacle, golden syrup, butter and lard (if using). Heat the mixture until the sugar is melted (don't boil it) and remove from the heat. Let it cool for 5 minutes.
- Pour the hot mixture into the dry mixture and stir well to combine. Add the candied ginger, egg and milk and stir well to combine. The batter will be liquid and sticky.
- Pour the batter into the prepared baking pan and bake 70-80 minutes or until a toothpick inserted into the middle comes out clean. The cake should be fairly firm but springy. Let the cake cool in the pan. Invert the cake onto a platter. Peel off the parchment paper. Cut the parkin into squares.Place the squares into an airtight container and let it sit for at least 3 days before eating. This is critical (see blog post).
Notes
Nutrition
Liz says
This is NOT Yorkshire parkin, this is LANCASHIRE parkin. My mother in law was true a Yorkshirewoman, she never put black treacle in parkin, she used a traditional recipe, it’s more like ginger cake with oatmeal. Toffeeapple’s recipe above is true Yorkshire parkin. LANCASHIRE parkin always has black treacle and never has candied ginger.
Kimberly @ The Daring Gourmet says
Sorry, Liz, it’s just the other way around. Many contemporary recipes cross regional lines in swapping the type of treacle used (dark treacle vs light treacle/golden syrup). By “contemporary” I mean 1900 onward, so your mother-in-law’s recipe can still be considered “traditional.” But if you consult food histories and 19th century cookbooks you’ll find that Yorkshire parkin historically used black treacle. Yorkshire parkin dates back to at least the 1700’s and Golden Syrup (light treacle) wasn’t even invented until the 1880’s.
Liz Newman says
Sorry Kimberley I’m not wrong! I AM FROM LANCASHIRE and always had LANCASHIRE parkin with black treacle either homemade or store bought. I suggest you ask others from Lancashire what parkin is. I only ever had Yorkshire parking with golden syrup and we spent a lot of time in Yorkshire with my inlaws.
Kimberly @ The Daring Gourmet says
Liz, I am not debating the fact that you’re from Lancashire or that your experience with Lancashire and Yorkshire pudding are as you say. I believe you. What I am pointing out is the historicity of parkin predating the 20th century and the historic evidence is clear: The oldest recipes for parkin are Yorkshire parkin, and early to mid 19th century recipes were always made with black treacle because golden syrup didn’t exist. Again, golden syrup wasn’t invented until the 1880’s and Yorkshire parkin pre-dates golden syrup. If you find any historic evidence to the contrary feel free to share.
sana says
who is deeply interested in food history, I’ve been gradually purchasing and growing my vintage cookbook collection (all 19th century and older) from Germany, the U.S. and Great Britain. These original sources are invaluable for getting the true facts about the cooking of those eras. The Parkin was challenging and I based my recipe on old descriptions I was able to source, but was unable to find an actual recipe dating back as far as the one you have. What a treasure, I’m excited to see it. I’ve no doubt you have quite the treasure trove of other old recipes, I would love to dive into it :)
Kimberly @ The Daring Gourmet says
How fun, Sana, that’s exciting that you’re growing your vintage cookbook collection! I agree, original sources for anything, including cooking, are invaluable. Happy baking and I hope you enjoy the parkin!
Adele TAYLES says
Fantastic recipe. Not sure it will last 3 days before eating!
Kimberly @ The Daring Gourmet says
Thanks so much, Adele!
JFMahler says
For Thanksgiving I made both the Yorkshire version and Lancashire (reverse molasses and Golden Syrup proportions) and each were fabulous! We ate them, served with whipped cream, after letting them set in sealed containers for four days. The leftovers on days 5 and 6 were equally divine. I’ve been asked to make these for our Christmas family gathering as well.
JFMahler says
Should note that we did a ‘taste test comparison’ of the Yorkshire version and the Lancashire version. Some preferred one, some preferred the other, all were emphatic about their choice! The difference between the two fades a bit after day 5 or 6. This recipe is seriously To Live For!
Kimberly @ The Daring Gourmet says
That’s wonderful, JFMahler, thank you so much for the feedback!
Jenzee says
Just spotted the tab for metric conversions!
Jenzee says
I really want to make this but I can’t manage ‘cups’ to weight out produce as it really confuses me.
Any chance you can send me the recipe in grams or add (grams) to the recipe please?
I shall be eternally grateful :)
With thanks
Jenzee
Jane Peppitt says
Made this last week, stuck to the recipe and left it in a airtight cake tin for three days. Tastes divine but was very dry. Any tips on how to make it a little bit more moist please.
Kimberly @ The Daring Gourmet says
Hi Jane, the parkin should be somewhat moist straight out of the oven and keeping it airtight will help retain the moisture. If it was very dry then something definitely went wrong somewhere. Perhaps the wrong kind of oats. Did you use all butter or some lard? Lard makes baked goods more moist than butter does. Without being there to watch the process and observe the texture of the final product I really can’t say.
Lancashire lass says
Great recipe! I have bookmarked this one :) I followed the recipe and now have delicious traditional sticky parkin. Better than we used to get on bonfire night. Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, thank you so much! :)
Helen Jordan says
Hi would love Mrs Mephams christmas cake recipe as my maiden name is Mepham and have never heard of it
Tim Smith says
Hello from France – where some alternative quantities would be useful (ml and grams), as I’ve no idea about cups of this and that, nor how you measure tablespoons of butter or lard. First time I tried your recipe, the measures seemed all wrong, and I ended up adding loads more flour to rectify….but the result was still v. good, so thanks!
By the way, do you really use a cup to measure treacle? So sticky…..
Best wishes,
Tim
Kimberly @ The Daring Gourmet says
Hi Tim! In the recipe box to the right of the word “INGREDIENTS” you’ll see two boxes that say “US Customary” and “Metric.” Click on “metric” and it will make those conversions for you. The trick for measuring sticky liquids in a cup is to first give the cup a spray with oil – the sticky stuff comes out like a charm leaving no residue behind!
Anonymous says
Dip your measuring cup in flour then add the treacle..it will fall out of the cup without sticking
Karen says
Would honey work in place of the golden syrup? My home-made syrup has been on the stove for an hour and 20 minutes. It’s a gorgeous amber color, but is still runny.
Kimberly @ The Daring Gourmet says
Hi Karen, yes you can use honey if you prefer but for an authentic tasting parkin go with the golden syrup. It will be runny while it’s hot and will thicken once it’s cooled down.
Trish says
Made this today and it’s to die for, there’s no way this is going to last three days waiting for it to get sticky
My lot will devours it before then
I’m a Lancashire lass living in Australia and I’ll be sharing this with my friends here
Kimberly @ The Daring Gourmet says
Wonderful! Thanks so much for your feedback, Trish, I’m thrilled you enjoyed it!
Stephen says
Best true yorkshire parkin recipe my grandma used to make this she died in 1984 when I had tried shop bought parkin but nothing ever came close to hers until I tried this recipe and I swear it’s the same brought back memories of my grandma this must be a very old yorkshire recipe
Kimberly @ The Daring Gourmet says
I am so happy to hear that, Stephen, thank you very much for the feedback!
Dave says
Never heard of this until I discovered it on your site. Then I had to special order the black treacle. Worth all the effort: what a revelation! I used the full amount of black treacle and, though I had been slightly apprehensive, it turned out almost perfectly. The flavor is unlike anything I’ve tried before and I love it! Thank you so much for this. (Now if you could just tell me why it cratered in the center…)
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Dave, thank you! I agree, it really has a very unique flavor. When cakes sink in the middle it can be for a number of reasons but some of the most common ones are opening the oven door before the cake has set; waiting too long to put the cake in the oven once the batter is mixed; over-beating the batter incorporates too much air which then causes the cake to sink; placing the cake in a cool, drafty place can likewise cause the cake to sink.
Patsy says
This was absolutely delicious. My first time making parkin and I am so glad I followed your recipe with the mixed spice, plus additional ginger, mace, and candied ginger. Other recipes seemed to have only ginger and I imagine aren’t as tasty and fragrant as this one.
Being in the US, I also used your recipe to make the mixed spice, and buzzed my steel cut oats in a food processor. I look forward to making this again and will try to find actual medium oatmeal. Bob’s Red Mill’s Scottish Oats are said to be similar. Thanks so much!
Kimberly @ The Daring Gourmet says
Wonderful, Patsy, I’m so glad you enjoyed this Parkin and that were also made the homemade mixed spice, it makes such a difference. Thanks so much!
Alice says
Interesting, I am South Yorkshire ancestry on my dad’s side but grew up in the North; first heard about Parkin at school when studying the Victorian times. Nobody in my dad’s family ever made it that I recall. Unfortunately I have never made it either, shame as I love treacle. I must get organised. Will possibly try using suet or dripping instead of lard since I don’t eat any pork products plus I’m intolerant to dairy too so I can’t use butter.
Brenda Merritt says
I made my Parkin cake this evening. It’s all we can do to wait the three days to eat it! We first started enjoying it many years ago when given a package to take on a day out drive, for a snack. My husbands aunt had lived in northern Scotland for half a century but is still a Lancashire woman at heart. Though she does bake the black treacle version with lard and thus do I. Now she is gone I use the old recipe she wrote down for me so long ago.
Bizzy Lizzy says
Just a comment.. I love Parkin… but I personally would never use Lard its makes it greasy.. My family recipe goes back 300 years and did not include Lard, although my granny used lard a lot she never used it in cakes… just in pastries. I am a yorkshire Lass born and bred.. In the 1700s West Yorkshire didnt exist.It would have been the West Riding.. which was more than double the size of west yorkshire. It is nice to see some old recipes come to light. and also to share some knowledge.
Kenoathio says
Hi- Sorry but you included flour in the ingredients, but not anywhere in the method. I’m assuming it is with all other dry ingredients. I’ll try & see how it goes. Thanks
towardsexperience says
Definitely doubled the recipe as I only have a large pan and no 8×8! Its working lovely. Currently at 70 minutes on 300F and low and slow is definitely the way to go with this! Now I am checking it every 5-10 minutes and praying it tastes as good as it smells!! Making it for Yorkshire day for the first time ever so thank you so much for sharing the recipe!
towardsexperience says
Its amazing! Also, I used fresh ginger in the same measurements and man is it good!
Kimberly @ The Daring Gourmet says
I’m thrilled you enjoyed it, thanks so much for the feedback!
Melvin says
Great article I liked very much, I will look for you in the networks
to follow you
Thank you for sharing your knowledge!
Anne Stanton says
Love your recipes Kimberly, thanks.
There’s a typo in the Yorkshire Parkin recipe, step 5 says cooking time 70-80 minutes….way too long!
Guess you meant 30-40…
Kimberly @ The Daring Gourmet says
Thank you, Anne! It is 70-80 minutes, it’s baked low and slow at 300 F/150 C. Thank you for catching the wrong time in that other section.
Mira Edorra says
Wow amazing recipe with full of nutrient. Many Thanks for posting this recipe, I will must try to home.
Toffeeapple says
Finally found it!
Ann Birchenough’s Parkin
1 lb (UK pounds are 16 ounces)fine oatmeal
1 lb Golden Syrup
1 cup plain flour (I imagine it would have been a breakfast cup so probably the same as a US cup measure
1 cup milk
a quarter lb of lard
1 tsp baking soda
2 tsp baking powder
2 dessert spoons sugar
1 Tbs ground ginger
Melt lard, syrup and ginger together. Warm the milk; add the oatmeal and flour to the lard mixture. Mix warmed milk with soda and add to first mixture. Put in baking powder then mix thoroughly. Pour into pan lined with greased grease-proof paper.
Bake for 1 hour at 150 C or 325 F.
I have an ancient Yorkshire recipe for Mrs. Mepham’s Christmas cake somewhere…
Kimberly @ The Daring Gourmet says
You’re a gem, Toffeeapple, thank you so much for taking the time to find and share this! And if you end up finding that Christmas cake recipe, I would love to see that as well! :) Warmly, Kimberly
Abeer says
This needs to happen! So flavorful!
Catalina says
This cake seems to be so rich and looks fantastic!
Melanie Bauer says
This is awesome! I love everything about this recipe, need to try this!
jessica says
This checks all my holiday boxes!I bet this smell so good!
Des says
I will have to give this dessert a try. The combination of flavors sounds like a great authentic taste.
Katerina says
Such a fantastic cake!! I bet it tastes ahhmaazing! YUM!!
Toffeeapple says
This has taken me right back to my early years as a housewife in 1973. We had moved to a new housing development fifty miles away from everything we knew and, with very little money coming in each week, I had to budget carefully. My neighbour was from Yorkshire and we got on very well together, looking after each other’s children so that one could have a little time alone (we are still friends and regularly lunch together). We used to share recipes and she gave me one for Parkin which came from her Great Grandmother and was dated to about 1850 and handwritten in a journal. I copied it and used it many times, especially at this time of year to celebrate Bonfire Night. I shall look it out later and, if it differs greatly from yours I will let you know in what regard it does so.
Thank you for taking the time to write this post.
Kimberly @ The Daring Gourmet says
Oh wow, that is fantastic, Toffeeapple, I would LOVE to know how that 1850 recipe compares, thank you! From what I’ve researched, Parkin is a derivative from the earlier “Tharf Cake” which was much simpler, drier, and less flavorful. How long the transition period from Tharf to Parkin was or when exactly the Parkin as we know it today was complete, I don’t know. I’ll be fascinated to know where the 1850 recipe fits in the transition. As someone who is deeply interested in food history, I’ve been gradually purchasing and growing my vintage cookbook collection (all 19th century and older) from Germany, the U.S. and Great Britain. These original sources are invaluable for getting the true facts about the cooking of those eras. The Parkin was challenging and I based my recipe on old descriptions I was able to source, but was unable to find an actual recipe dating back as far as the one you have. What a treasure, I’m excited to see it. I’ve no doubt you have quite the treasure trove of other old recipes, I would love to dive into it :)
Erin says
This is really interesting! Love the story behind the recipe! Can’t wait to give it a try!
Sabrina says
I LOVE gingerbread so I can’t wait to try this cake! Thank you for sharing this recipe!
Toni Dash says
I LOVED reading this! It’s fascinating to know the background of a recipe especially from a different country. This cake sound delicious.
Carolyn says
Haha, I LOVE the story behind this cake!