Yorkshire Parkin is a traditional bonfire night recipe in Yorkshire, but this ginger cake can be enjoyed at any time of year. It’s very easy to make and this recipe has been brought to you directly from my grandmother-in-law who happens to have born and brought up in the heart of South Yorkshire.
See the recipe being made on video
For this recipe you will need:
8oz / 200g Self-raising flour
4oz / 100g Medium oatmeal
1 teaspoon of bicarbonate of soda
2 1/2 level teaspoons of ground ginger
In a separate mixing bowl you will need:
4oz / 100g margarine
2 tablespoons golden syrup
4oz/100g of demerara sugar
3/4 pint of warm milk plus a little water.
Method:
1. Mix together the the dry ingredients i.e. the flour, oatmeal, bicarbonate of soda and ground ginger in a mixing bowl.
2. In a separate bowl mix together the wet ingredients i.e. the margarine, golden syrup and demerara sugar. Cream these with a wooden spoon to make the mixture light and fluffy.
3. Alternate mixing in the dry ingredients and the warm milk into the creamed wet ingredients until the mixture takes on a consistency similar to porridge and then goes a bit more runny.
4. Pour the mixture into a greased and lined loaf tin or baking tray and cook in a pre-heated oven at 160 degrees for 45 minutes to 1 hour. A fan assisted oven may take less cooking time.
Fascinating, thank you! I spent my childhood in Yorkshire in the UK, and I’ve been trying to find a recipe for this tasty pie I remember eating all the time, but can’t remember what we called it!!! Do you know a famous pie recipe from Yorkshire?
Hi Otto
I can only think of Meat and tattie pie and yorkshire puddings as being attached to Yorkshire, but there used to be a Denbydale big pie competition. Do you remember that? Has anyone else any ideas?