Yorkshire parkin

Yorkshire parkin is a delicious, traditional cake from round our parts! It’s traditionally eaten around Bonfire night as the spicy, gingerbread flavour is perfect for warming you on cold, autumn and winter nights.

Yorkshire parkin on slate chopping board

How to make Yorkshire parkin

There are lots of slight variations to the Yorkshire parkin recipe that changes how sticky or spicy it can be. Here, we’ll give you a basic parkin recipe that you can adapt to your own tastes as you practice making this tasty treat!


110g soft butter
110g soft dark brown sugar
55g black treacle
200g golden syrup
225g medium oatmeal
110g self-raising flour
2 tsp ground ginger
1 tsp ground mixed spice
2 medium eggs
1 tbsp milk
Pinch of salt


Turn your oven on to preheat at gas mark 1 or 140c (120c for fan ovens).

Combine your butter, sugar, black treacle and golden syrup in a pan. Place the pan over a gentle heat, letting the butter melt together with the other ingredients. Be careful not to get the mixture too hot or begin to bubble. When it’s all mixed in, remove from the heat and let the mix cool slightly.

Into a mixing bowl, place your dry ingredients and mix together. Make a small well in the centre and gradually fold in your butter and syrup mixture. Then, add your beaten eggs and milk and mix well. It should smell amazing in your kitchen by now!

Transfer your mix into a 20cm x 20cm square tin with a greased lining. Bake in the oven for around an hour and a half, checking on it regularly to make sure it hasn’t dried out. Once it’s cooked through, transfer it to a baking tray and let it cool.

Tempting as it might be, don’t eat your Yorkshire parkin straight away. If you leave it uncut for a day after baking, all the delicious flavours will develop. It’ll give you a sticky, moist parkin full of flavour. Wrap it in greaseproof paper and store it in an airtight container while you wait. You can leave it for up to 5 days before tucking in!

Where does it come from?

Parkin has been around for centuries, and we’re not entirely sure when the recipe originated. Court records from 1782 show that a woman was on trial for stealing oatmeal so she could make this delicious treat!

Parkin has evolved over time to become sweeter and stickier with the inclusion of black treacle. The equally popular Lancashire parkin hasn’t come around to this new recipe…but it’s up to you to decide which is best!