Yorkshire Parkin Recipe (2024)

FAQs

What is the difference between Yorkshire Parkin and Lancashire parkin? ›

There are regional differences, for example in Hull and East Yorkshire, it has a drier, more biscuit-like texture than in other areas whereas in Lancashire it is generally made with golden syrup rather than the treacle used elsewhere.

Why Is Parkin Called Parkin? The exact origins of parkin are unknown. The first known reference to the word is from the early 1700s, and the name may have come from a surname. It is popular in northern England during winter months, especially on Guy Fawkes Night.

Also check after 45 minutes to see if the Parkin is baked, if it is still soft in the middle, without being 'raw', it is done – this cake is easy to over-bake and become dry.

Like bonfires themselves, the tradition of eating Parkin here at this time of year is much older than the Gunpowder Plot. The origins are unclear – they could be pagan or linked to All Saints' Day – but for centuries it's been enjoyed at the start of November, usually on 'Parkin Sunday'.

We would not use extra sugar instead of the treacle as treacle is an invert sugar, which particularly helps to keep the cake moist. Golden syrup or agave syrup would be the next alternatives, but they don't have the slightly bitter bite of treacle and could make the cake slightly too sweet.

Parkin makes a delicious dessert too, served with stewed apples, pears or plums and a dollop of whipped cream. Our decadent Yorkshire parkin & blackberry trifle recipe pairs layers of creamy custard and blackberry compote with spongy parkin, or for another twist on the traditional, try pear parkin pudding with custard.

The oatmeal gives the grainy texture. The oats in the Parkin recipe will absorb a lot of the cake's moisture when baking. Some of the popular versions of Parkin are the ones that are dark and rich. They've used the black treacle or molasses.

Parkin is a traditional ginger cake from Yorkshire, flavoured with syrupy molasses, oatmeal and warm spices. Bake it for Bonfire Night or an afternoon tea treat.

Gingerbread is very similar to parkin but not the same. The main difference between parkin and gingerbread is that parkin is traditionally made with oats and gingerbread is not.

almost as important as the ingredients, is the aging of the parkin. No matter how tempting it may be, do not eat the parkin on the day you have made it. It needs to be kept in an airtight box or tin for at least three days. The cake needs a bit of time for the flavours and stickiness to develop.

What is in treacle? ›

Treacle is made from the syrup that remains after sugar is refined. Raw sugars are first treated in a process called affination. When dissolved, the resulting liquor contains the minimum of dissolved non-sugars to be removed by treatment with activated carbon or bone char.

Why has my parkin sunk? Not baking parkin for long enough can mean the gooey mixture inside will cause the cake to collapse/sink as it cools. However, leaving it for longer can make the parkin too dry. The best advice is to check with a skewer 10 minutes before the end baking.

This cake was one of Winston Churchill's favourites.

A crumbly-textured spiced cake that's perfect with a cuppa. Lancashire Parkin tends to be made with golden syrup instead of black treacle. By The Good Housekeeping Cookery Team Published: 21 February 2024.

Black treacle is a dark, thick syrup that is a byproduct of refining sugar. It is a product of the U.K. and considered to be the British equivalent of molasses, appearing in many of the country's signature food recipes.

The tradition started in Yorkshire, but our friends over the hill in Lancashire also have their version. It started becoming popular during the Industrial Revolution when manual workers needed cheap, energy-packed food and the sugar and dripping delivered that in abundance.

Parkin was traditionally cooked on 'Plot Night' (5th November) in Yorkshire and eaten outside around a bonfire. No one really knows why it's called 'Parkin', but as this was a common surname in Yorkshire, it may have gained this name to indicate its general popularity with families in the region.

Black treacle is a dark, thick syrup that is a byproduct of refining sugar. It is a product of the U.K. and considered to be the British equivalent of molasses, appearing in many of the country's signature food recipes.

The Eccles cake is named after the English town of Eccles, which is in the historic county of Lancashire and in the ceremonial county of Greater Manchester.