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Ginger cake on a piece of baking parchment drizzled with icing sugar Tried & Tested

Yorkshire parkin

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2.785 stars based on 14 ratings

This is a classic Yorkshire ginger cake, best served with a nice cup of tea.

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:easy

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Ingredients

For the parkin

  • 180g 6½ oz Butter (salted)
  • 175g 6¼ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 100g 3½ oz Black treacle (we use Silver Spoon)
  • 200ml 6⅞ fl oz Milk (whole)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 180g 6½ oz Plain white flour (we use Allinson) Plain white flour
  • 2tsp 2tsp Ginger (ground)
  • ½tsp ½tsp Cinnamon
  • ½tsp ½tsp Nutmeg freshly grated
  • 1tsp 1tsp Bicarbonate of soda
  • Salt
  • 150g 5⅜ oz Porridge oats

For the icing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 150C (fan 130C, gas mark 2) and grease and base line a deep 20cm square cake tin.

  2. Classic mode Step 2

    Place the butter, dark muscovado, treacle and milk in a pan and heat gently until the sugar has dissolved and the butter is melted, stirring occasionally. Remove from the heat and add the extract and put to one side to cool a little.

    Ingredients for this step

    • 180g 6½ oz Butter (salted)
    • 175g 6¼ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
    • 100g 3½ oz Black treacle (we use Silver Spoon)
    • 200ml 6⅞ fl oz Milk (whole)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  3. Classic mode Step 3

    Sift the flour, ginger, cinnamon, nutmeg, bicarbonate of soda and salt into a large bowl, and stir in the oatmeal.

    Ingredients for this step

    • 180g 6½ oz Plain white flour (we use Allinson) Plain white flour
    • 2tsp 2tsp Ginger (ground)
    • ½tsp ½tsp Cinnamon
    • ½tsp ½tsp Nutmeg freshly grated
    • 1tsp 1tsp Bicarbonate of soda
    • Salt
    • 150g 5⅜ oz Porridge oats
  4. Classic mode Step 4

    Pour the milk mixture into the dry ingredients, and stir well to combine.

  5. Classic mode Step 5

    Pour into the lined tin and bake in the preheated oven for 40 – 45 minutes, or until firm when lightly pressed in the middle.

  6. Classic mode Step 6

    Cool in the tin and ideally wrap in baking parchment paper and place in an airtight container for at least 3 days.

  7. Classic mode Step 7

    When ready to serve, finish off by mixing the icing sugar with a tablespoon of water and pipe or drizzle over the cake and top with the ginger before cutting into 16 squares and eating. The parkin becomes more sticky and delicious the longer you leave it before serving it. Its delicious served warm with custard as a pudding too.

    Ingredients for this step

    • Icing sugar
    • 30g 1⅛ oz Crystallised ginger