Easy Yorkshire Parkin Cake Recipe (Mary Berry)
Traditional homemade parkin cake usually eaten around bonfire night is made with oatmeal, black treacle and spices and when left a while becomes sticky and super tasty! It’s a quick cake make and lovely to eat around the winter months with a lovely cup of hot tea!
Ingredients
- 175 g Black Treacle
- 150 g Margarine
- 100 g Dark Brown Sugar
- 175 g Plain Flour
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg (or freshly grated)
- 275 g Oatmeal (Medium)
- 1Â Egg
- 150 ml Milk
- 1 tsp Bicarbonate of Soda
How to make Yorkshire Parkin Cake
STEP 1: Preheat the oven to 160℃fan/180℃/Gas 4. Lightly grease a base line a deep tin with baking paper.
STEP 2: Heat gently the treacle, margarine and sugar in a saucepan until melted. Allow to cool slightly.
STEP 3: Add the flour, spices and oatmeal to a large bowl. In a jug measure the milk, add the egg and bicarbonate of soda and stir well. Add to the dry ingredients along with the treacle mixture. Stir well to mix and pour into the prepared tin.
STEP 4: Bake in the oven for about 1 hour. Allow to cool in the tin for 10 minutes then leave to cool on a wire rack.
STEP 5: Wrap in baking paper and store in a cake tin for a week before cutting.
How to store a parkin cake
This is an old-fashioned parkin, using black treacle. Parkin definitely improves with keeping, so try to store it for a week before cutting.
Wrap the cold parkin in baking paper and store in a cake tin or wrap in foil for a week.
Top Tips
Here are some top tips for making a delicious Yorkshire Parkin Cake:
- Use a mix of oatmeal and flour to get the right texture and flavour.
- Make sure to use black treacle for the authentic taste.
- Let the cake cool completely before slicing it to prevent it from falling apart.
- Wrap the cake in foil or parchment paper and store it in an airtight container to keep it moist.
- For a stronger flavour, let the cake sit for at least day or two before serving. A week is better!
- Don’t overmix the batter, as this can result in a tough cake.
- Use a cake tin with high sides to prevent the cake from overflowing during baking.
- Adjust the amount of ginger and spices to your personal taste.
- Serve the cake with a dollop of whipped cream or a drizzle of honey for extra sweetness.
Easy Yorkshire Parkin Cake Recipe (Mary Berry)
Ingredients Â
- 175 g Black Treacle
- 150 g Margarine
- 100 g Dark Brown Sugar
- 175 g Plain Flour
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg (or freshly grated)
- 275 g Oatmeal (Medium)
- 1 Egg
- 150 ml Milk
- 1 tsp Bicarbonate of Soda
InstructionsÂ
- Preheat the oven to 160℃fan/180℃/Gas 4. Lightly grease a base line a deep tin with baking paper.
- Heat gently the treacle, margarine and sugar in a saucepan until melted. Allow to cool slightly.175 g Black Treacle, 150 g Margarine, 100 g Dark Brown Sugar
- Add the flour, spices and oatmeal to a large bowl. In a jug measure the milk, add the egg and bicarbonate of soda and stir well. Add to the dry ingredients along with the treacle mixture. Stir well to mix and pour into the prepared tin.175 g Plain Flour, 2 tsp Ground Ginger, 1 tsp Ground Cinnamon, 1 tsp Ground Nutmeg, 275 g Oatmeal, 1 Egg, 150 ml Milk, 1 tsp Bicarbonate of Soda
- Bake in the oven for about 1 hour. Allow to cool in the tin for 10 minutes then leave to cool on a wire rack.
- Wrap in baking paper and store in a cake tin for a week before cutting.
