This classic dark brown ginger cake is made from oats. In the past, it was often served with a seasonal fruit compote. The proper stuff, like this, should be extra sticky.

Easy

Sticky Yorkshire Parkin slices served on baking paper

Sticky Yorkshire Parkin slices next to Allinson's Plain White flour, and a cake knife

Square slices of Sticky Yorkshire Parkin placed around a bag of Allinson's Plain White Flour on baking paper

Sticky Yorkshire Parkin squares next to a small bowl of oats and Allinson's Plain White Flour

Squares of Sticky Yorkshire Parkin stacked on top of each other, surrounded by crumbs with a bowl of oats in the background

Sticky Yorkshire Parkin slices on a plate with Allinson's Plain White flour in the backgroun

Porridge oats

Allinson's

Is plain flour and all-purpose flour the same thing? In answer, yes and it is a staple baking ingredient in most kitchens.
We love Allinson’s Plain White Flour as it is expertly milled from British wheat. Whilst it doesn’t contain any raising agent, like Self-Raising Flour, it is often combined with baking powder or bicarbonate of soda in a recipe to create a beautiful rise in the oven.
This flour makes a whole host of bakes from scrummy scones to pretty tarts and pastries, producing a light and delicate texture. Also, a handy ingredient to have around when thickening sauces.

Allinson's Plain White Flour

Billington's

Psst. We have the secret to make your already awesome bakes phenomenal. Introducing the finest quality caster sugar for baking – Billington’s Golden Caster Sugar.
What is golden caster sugar? The perfect natural alternative to refined sugar. You can use it in the exact same way and quantity as caster sugar, however, this ingredient adds a magical touch to your bake; a warm golden colour and subtle buttery flavour, ideal for light and fluffy sponge cakes, satisfying shortbreads and dainty macaroons.

Billington's Unrefined Golden Caster Sugar

Ginger (ground)

Baking powder

Butter (unsalted)

Black treacle

Milk (whole)

Egg(s) (free range)

This classic dark brown ginger cake is made from oats. In the past, it was often served with a seasonal fruit compote. The proper stuff, like this, should be e…

Sticky Yorkshire Parkin Recipe | Make Yorkshire Parkin

Preheat the oven to 150°C (130°C fan, gas mark 2). Grease and line a 25cm square tin.

Mix all the dry ingredients together. Add the melted butter and treacle, then the milk and beaten egg. Stir well and pour into a lined tin.

Bake for about 1 hour 45 minutes, or until you insert a skewer into the cake and it comes out clean.

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This was easy to make I altered the recipe slightly and added 4 tablespoons of golden syrup I left it three days wrapped in grease proof paper it was wonderful sticky and delicious served with warm toffee sauce and ice cream

I made this exactly as the recipe. It wasn’t particularly sticky, but I admit we started eating it straight out of the oven. I’m sure if you followed directions as in the previous review it would become so. It was a very easy cake to make, and had a lovely flavour.

easy to make, i swap the porridge oats for medium oatmeal, and wrap it up for a few days before eating as the taste develops and it gets stickier and yummier.

Sticky yorkshire parkin

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