Traditional Yorkshire Parkin

Bonfire night is almost here! With a bit of help from Morphy Richards, get ready to enjoy some delicious traditional Parkin. Our easy-to-follow recipe ensures everyone in the family can join in on the fun!

Prep time: 15 mins
Cook time: 1 hr
Serves: 16 squares


  • 200g unsalted butter, plus extra for greasing 
  • 1 large
  • 4 tbsp milk
  • 200g golden sugar
  • 85g treacle 
  • 85g soft light brown sugar
  • 100g medium oatmeal 
  • 250g self-raising flour
  • 1 tbsp ground ginger


Step 1: Heat your oven to 160C/140C fan/gas 3, then grease a deep 22cm square cake tin and line with baking parchment.

Step 2: In a bowl, beat the egg and milk together with a fork. 

Step 3: Now in a large pan, gently melt the syrup, treacle, sugar and butter until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger before stirring into the syrup mixture, followed by the egg and milk. 

Step 4: Pour the mixture into the tin and bake for around 50 mins to an hour, or until the cake feels firm and a little crusty on top. Let the cake cool in the tin before wrapping in more parchment and foil.

Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks 

Recipe inspired by BBC Good Food

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