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115Total Time
25Prep Time
50Bake Time

Yorkshire Parkin

About the bake

Wondering how to make Parkin? Well you have come to the right page. Parkin is a real family treat which works really well sliced, lightly grilled and spread with butter on a cold winters night. This recipe  for the classic Yorkshire Parkin has been updated with crystallised ginger and a golden sugar drizzle for decoration. 

115Total Time
25Prep Time
50Bake Time


  1. Step 1:

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

  2. 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.

  3. Step 3:

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

  4. Step 4:

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

  5. 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. 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. 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.


  • For the parkin

    • 180g Butter (salted)
    • 175g Billington's Unrefined Dark Muscovado Sugar
    • 100g Black treacle
    • 200ml Milk (whole)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 180g Allinson's Plain White Flour
    • 2 tsp Ginger (ground)
    • 0.5 tsp Cinnamon
    • 0.5 tsp Nutmeg (freshly grated)
    • 1 tsp Bicarbonate of soda
    • 0.5 tsp Salt
    • 150g Porridge oats
  • For the icing

    • 75g Silver Spoon Icing Sugar
    • 30g Crystallised ginger


  • 20cm square cake tin
  • Saucepan
  • Sieve
  • Mixing bowl
  • Baking parchment

Nutritional Information

per 61g
  • 253cal Energy
  • 11g Fat
  • 6.3g of which Saturates
  • 36g Carbohydrates
  • 21g of which Sugars
  • 2.8g Protein
  • 0.56g Salt

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