Jun 13, 2020 · This sticky old fashioned Yorkshire Parkin recipe contains oatmeal. It keeps really well and improves with time. Therefore, it can be made a couple of days before it's needed.

Oct 23, 2024 · Mary Berry’s parkin is a traditional Yorkshire gingerbread made with oats, treacle (molasses), golden syrup, and ground ginger. It has a sticky, chewy texture and a warm, spiced flavor. Unlike other cakes, parkin gets better with age, as …

Parkin is a sticky cake flavoured with syrupy molasses, oatmeal and ginger, traditionally enjoyed on Bonfire Night in the north of England. Like a fine wine, parkin improves with age, so bake it up to a week before you want to eat it.

Jun 6, 2024 · This easy-to-make traditional Yorkshire parkin recipe is the stuff of winter nights and bonfires but can be enjoyed year-round.

Feb 12, 2020 · Preheat your oven to 180 degrees centigrade. You’ll need a loaf tin of roughly 900g (2lb). Lightly grease the tin with butter and line with baking paper. The Parkin is a sticky cake and lining the tin really helps to get the cake out easily. A cake wrapped in paper really does something to me too.

Sep 13, 2022 · A centuries old tradition, this Yorkshire Parkin recipe features oats and treacle to create a deliciously sticky cake with incredible flavor!

Mary Berry’s Parkin is made with self-raising flour, caster sugar, ground ginger, bicarbonate of soda, an egg, milk, butter, and golden syrup. This traditional Parkin recipe creates a delicious cake that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.

This is how to make the traditional Yorkshire ginger cake, great served alongside a cup of tea. Preheat the oven to 150C/300F/Gas 2 and line a small, deep baking tray with parchment paper. Combine...

Nov 4, 2017 · Parkin is a a strongly-spiced sticky gingerbread-cum-cake-loaf flavoured with treacle and dark brown sugar, and it's gorgeous. I have seen it baked as a low cake and as a loaf. I favor the loaf.

Mary Berry’s Parkin is a traditional British gingerbread-style cake originating from Yorkshire, known for its rich, sticky texture and warm, spiced flavors. Made with ingredients like oatmeal, black treacle, and golden syrup, this classic cake is typically enjoyed in autumn and winter, especially around Bonfire Night, and becomes even tastier ...