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 20cm x 20cm square cake tin.

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 Almond milk and combine together.

Pour into your baking tin. Bake for just over 1 hour,  however keep an eye on it as parkin can easily become dry and over baked.

Remove from the oven and leave in the tin for 20 minutes. Tip 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.

Yorkshire Parkin
Print Recipe
0 from 0 votes

Yorkshire Parkin

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
Prep Time15 mins
Cook Time1 hr
cooling time20 mins
Total Time1 hr 35 mins
Course: cake, Dessert, Snack
Cuisine: vegan, Yorkshire
Keyword: Parkin, Plant based, Vegan
Servings: 8 people

Equipment

Ingredients

  • 110 gm Plant based buttter
  • 110 gm dark brown sugar
  • 55 gm black treacle
  • 200 gm golden syrup
  • 230 gm medium oatmeal
  • 120 gms self raising flour
  • 2 tsp gound ginger
  • 1 tsp ground cinnamon
  • 3 tbsp Almond milk
  • 1 pinch salt

Method

  • Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.
  • 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 Almond milk and combine together.
  • Pour into your baking tin. Bake for just over 1 hour,  however keep an eye on it after 50mins as Parkin can easily become dry and over baked.
  • Remove from the oven and leave in the tin for 20 minutes. Tip 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
Tried this recipe?Mention @thepbdad or tag #thepbdad!
,
Similar Posts
Latest Posts from The Plant based dad