Hailing from Yorkshire myself, and coming from a family of wonderful bakers — namely my mum and grandma — Yorkshire Parkin is a treat that brings back some really lovely childhood memories.
We Brits are creatures of habit — especially when it comes to baking and sweet treats. We have hot cross buns at Easter, fruit cake at Christmas, shortbread and strawberries in summer, and then, of course, the flavours of autumn arrive with Parkin and gingerbread men. In our house, that meant Bonfire Night in November, sparklers in the garden, cold hands wrapped around mugs of tea, and the smell of treacle and ginger filling the kitchen.
What Is Yorkshire Parkin?
Yorkshire Parkin is a sticky, spiced cake made with oats, treacle, golden syrup, and ginger — the true taste of a Yorkshire autumn. It’s dense yet soft, darkly sweet, and gets better the longer you leave it (if you can resist). Traditionally baked in early November for Bonfire Night, Parkin was designed to warm you from the inside out.
The oats make it uniquely northern — more rustic than a ginger cake and with that chewy, comforting texture that just says home.
This version stays true to tradition but adds a little Crave twist: a drizzle of sticky toffee sauce over the top for pure indulgence.
What You’ll Need (for the Parkin)
Ingredients:
- 200g self-raising flour
- 100g medium oatmeal
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 100g soft dark brown sugar
- 200g golden syrup
- 100g black treacle (molasses)
- 100g unsalted butter
- 100ml whole milk
- 1 large egg, beaten
How to Make Traditional Yorkshire Parkin
- Preheat and prepare.
Heat your oven to 160°C (fan 140°C) and line a square tin (about 20cm) with baking parchment. - Mix the dry ingredients.
In a large bowl, combine flour, oatmeal, ginger, cinnamon, nutmeg, and brown sugar. - Melt the wet ingredients.
In a saucepan, gently melt the butter, golden syrup, and treacle until smooth and glossy. Do not boil. - Combine everything.
Pour the melted mixture into the dry ingredients. Add the milk and beaten egg, and stir until you have a thick, glossy batter. - Bake.
Pour into your prepared tin and bake for 45–50 minutes, until firm to the touch and a skewer comes out clean. - Cool and rest.
Allow to cool completely in the tin. Wrap in baking paper and foil, then leave for at least 3 days before serving — this allows it to become extra sticky and rich.
Optional: Sticky Toffee Sauce
Ingredients:
- 100g light brown sugar
- 50g unsalted butter
- 150ml double cream
- 1 tbsp golden syrup
Method:
- Melt the butter and sugar together in a small pan over medium heat.
- Stir in the golden syrup, then pour in the cream.
- Simmer gently for 2–3 minutes until smooth and glossy.
- Pour generously over slices of Parkin just before serving.
The combination of spiced oat cake and molten toffee sauce? Utterly irresistible.
How to Serve It
Parkin is best enjoyed with a proper cup of tea, a splash of cream, or — if you’re really going all in — that homemade sticky toffee sauce poured warm over the top.
It’s simple, comforting, and unapologetically northern. The kind of bake that makes the house smell incredible and reminds you why home baking is always worth it.
Words –Joanne Brook-Smith