The best Yorkshire Parkin recipe (in our opinion, anyway!)
Ohh… how we love Yorkshire Parkin!
For those who do not know, it’s spiced-sticky-gingerbready-cakey-loveliness that’s flavoured with treacle and dark brown sugar. Learned Yorkshire folk (like us!) traditionally bake and eat it on Guy Fawkes Night (Bonfire Night).
NB: Did you know Guy Fawkes was born in York?
But where does it come from? The word Parkin was a popular surname in Yorkshire and means Peter! There are other Parkin’s, such as Lancashire parkin, but that variant doesn’t contain oats and…it isn’t from Yorkshire. So, it’s not the proper stuff.
So, what makes a good Yorkshire Parkin?
We asked our Head Chef, Jamie Sibbald from the Cedar Court Hotel Wakefield…and after a few gentle nudges, persuasive emails (and blatant stalking in the kitchen) Jamie very reluctantly shared his recipe:
Ingredients / Shopping List:
- 440g butter
- 440g dark brown sugar
- 220g black treacle
- 800g golden syrup
- 900g oats
- 8tsp ground ginger
- 44 tbsp mixed spice
- 8 medium eggs
- 4 tbsp milk
The method (in the madness):
- Melt the butter, sugar, treacle and syrup in a pan - do not boil! Once all has melted, allow the mixture to cool down slightly.
- Then mix all the dry ingredients in a large bowl, forming a well in the centre as you go.
- Gradually add the syrup mixture and fold all together.
- Pour in (beaten) eggs and the milk
- Bake for 1 to 1 ½ hours at 140degrees and keep a close eye on the Parkin - it can easily dry out and overbake.
- Allow time to cool.
- ...and enjoy some more!
Fireworks and Bonfires are all well and good, but for us at Cedar Court Hotels - it is always about the food! And, we cannot imagine anything better than tucking in to such tasty-sticky-comforting-traditional goodness than Yorkshire Parkin.
Did you have a go?
Share with us your efforts and pictures on Twitter @cedarcourthotel #bestyorkshireparkin