So I might live down south but that doesn’t mean I don’t know how to make one of the best Parkin cake recipes! My nan loves this recipe and that’s why I make it a tradition to make it for her as much as I can, well when I remember as I’m always making new and wonderful recipes!
This traditional Parkin cake recipe is super easy to make, tastes amazing and I won’t even bother to pretend it’s great on slimming world as we all know it isn’t and it will probably cost you 20 syns a slice, instead, we’re all about indulgence and being naughty!
So if you’ve come here for a sinful Parkin recipe, you’ve come to the right place. I love this recipe, it’s so easy anyone can do it and trust me everyone will enjoy it! I took it to work and it was gone by lunchtime, that’s saying something for sure!
Yorkshire Parkin recipe
So a Parking cake recipe does originate from Yorkshire and let’s face it, they’re not good for just their Yorkshire puddings that’s for sure. The Yorkshire Parkin cake recipe is being made all over the UK and even the world, because let’s face it who doesn’t love a yummy cake?
This easy Parkin recipe doesn’t care where you came from as long as you bake it perfectly and enjoy it, that’s all that matters! Due to the ingredients used it can be kept for a few days before you dig in, which means it’s the perfect cake to bake on the weekend and then take to friends or into work on a Monday!
The Yorkshire Parkin cake can sometimes get confused with a gingerbread traybake recipe but they’re not the same, far from it. A ginger cake is made more for Christmas and has more spices in it, whereas Parkin uses different ingredients such as oatmeal giving it a different taste and texture altogether.
Don’t get me wrong though, this Parkin cake recipe is very much a Christmas recipe and something that was made in the winter time, to keep people full of energy and cake!
How To Make A Parkin Cake Recipe?
So I have mentioned that a Parkin cake recipe is very easy to make, ensure that you preheat the oven before you get started and then it’s a case of mixing all the ingredients together! The mixture will be runny and that’s totally fine, it means you’re doing it right.
When I first made the Parkin cake recipe I was very confused, I thought it was way too runny and wouldn’t bake well at all, I was wrong and happy to be as well. It takes a longer time than most cakes to bake and you want to make sure you test it before taking it out of the oven completely otherwise it might not be done in the centre.
Equipment That I Used To Make This Parkin Cake Recipe
So I wouldn’t be able to make this Yorkshire parkin cake without some special kitchen equipment and that’s always the same with most of my recipes. Take a look at the nifty affiliate links below and maybe get yourself a new kitchen gadget or two? If you’ve used anything else to make this parkin cake recipe, do let me know!
Please do let me know if you liked this winter Parkin cake recipe. I love making it, I mean it doesn’t have to be winter if you want to make one because they’re yummy all year round. If you did anything different let me know, I know some people add fruit or walnuts but I personally don’t think they’re needed.
Check out the Parkin cake recipe below and make your own Parkin cake! Let me know how you got on and if you loved it as much as my family does, oh and me of course I can’t eat enough of this!
Traditional Parkin Cake Recipe
- Mixing Bowl
- Silicone Spatula
- Cake Tin
- 200 g Low Fat Spread
- 200 g Golden Syrup
- 85 g Dark Brown Sugar
- 85 g Black Treacle
- 250 g Self Raising Flour
- 100 g Porridge Oats
- 1 Egg
- 60 ml Milk (Skimmed)
- 1 tbsp Ground Ginger
- Pre-heat the oven to 160°C/140°C fan/Gas 3. Line with baking parchment. Beat the egg and milk together with a fork.
- In a saucepan, put the golden syrup, treacle and low fat spread. Melt and make sure everything is combined.
- In a mixing bowl, add the oatmeal, flour and ginger, now pour over the syrup mixture, followed by the egg and milk. Mix well until everything is combined.
- Pour the mixture into the lined baking tin and put into the oven for 50 mins – 1 hour. Check that the cake is cooked through by using the cake skewer. If it comes out clean, it is ready, if no, then it needs more time.
- Once the cake is cooked, remove the oven and leave in the tin to cool.
- Cut the cake into slices and enjoy with a nice cup of tea/coffee/hot chocolate.
|Low Fat Spread
|Dark Brown Sugar
|Self Raising Flour
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