Yorkshire Parkin

Yorkshire Parkin is a gingery, oaty sticky sweet cake. and improves with time in’t tin.
Its a traditional cake from Yorkshire, best eaten at Bonfire night and autumn days, it has a moist texture and spicy flavour.

Can be served with tea or as desert with ice cream and freshly cooked  rhubarb

Preheat the oven to 140C/120C fan/Gas Mark 1. Line a 28cm x 18cm metal cake tin.

In a cup put 2 tablespoons of milled flaxseed and 4 tablespoons of water mix and put to one side to gel. If you don’t have milled flax seeds, google “vegan egg replacement” there are lot of ways of replacing an egg 😉

In a pan, over a gentle heat, melt the non dairy butter, sugar, treacle and golden syrup. Don’t allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.

In a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the flaxseed mixture, oat milk and combine together.

Pour the mix into your baking tin. Bake for just over 45 mins,  however, keep an eye on it as parkin can easily become dry and over baked. Its ready when you can stick a tooth pick in and it comes out clean.

Remove from the oven and leave in the tin for 20 minutes. then lift out onto a cake rack and leave to cool completely.

Store the Parkin in a cake tin and wrapped in greaseproof paper.
You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. (although we tend to start scoffing it straight away and its still good 🙂 )

Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.

Print Recipe

4.62 from 13 votes

Yorkshire Parkin

Yorkshire Parkin is a gingery, oaty sticky sweet cake. and improves with time int'tin. Its a traditional cake from Yorkshire, usually eaten at Bonfire night and autumn days, it has a moist texture and spicy flavour. Can be served with tea or as desert with ice cream

Prep Time15 minutes mins

Cook Time1 hour hr

cooling time20 minutes mins

Total Time1 hour hr 35 minutes mins

Course: cake, Dessert, Snack

Cuisine: vegan, Yorkshire

Servings: 10 people

Calories: 252kcal

Equipment

• 18cm x 28cm x 4cm metal baking tray
• Large mixing bowl

Ingredients

• 110 gm Plant based buttter
• 110 gm dark brown sugar
• 55 gm black treacle
• 200 gm golden syrup
• 225 gm medium oatmeal
• 110 gms self raising flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 pinch salt
• 2 tbsp milled flax seed
• 1 tbsp Oat milk

Method

• Preheat the oven to 160C/140C fan. line a 18cm x 28cm x 4cm cake tin.
• Make a flax seed egg by mixing 2 tbsp milled flaxseeds + 4 tbsp water and in a cup, mix and put to one side.
• In a pan, over a gentle heat, melt the non dairy butter, sugar, treacle and golden syrup. Don't allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
• In a large mixing bowl sift in the dry ingredients and make a well in the centre. Add the flax seed egg mixture, oat milk and gradually add the melted butter mixture and fold together.
• Pour into your lined baking tin. Bake for just over 45 mins,  however, keep an eye on it as parkin can easily become dry and over baked. Its ready when you can stick a tooth pick in and it comes out clean.
• Remove from the oven and leave in the tin for 20 minutes. put onto a cake rack and leave to cool completely.
• Store the parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it.Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.

Notes

Yorkshire Parkin is a gingery, oaty sticky sweet cake. and improves with time int’tin.
Its a traditional cake from Yorkshire, best eaten at Bonfire night and autumn days, it has a moist texture and spicy flavour.

Can be served with tea or as desert with ice cream

If you don’t have milled flax seeds, google “vegan egg replacement” there are lot of ways of replacing an egg 😉

Nutrition

Calories: 252kcal | Carbohydrates: 42g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 80mg | Potassium: 141mg | Fiber: 1g | Sugar: 30g | Vitamin A: 420IU | Calcium: 48mg | Iron: 1mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!