Clara‘s easy sticky Yorkshire Parkin (without oatmeal) recipe

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  • Serves 10
  • 20 mins to prepare and 45 mins to cook
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Clara‘s easy sticky Yorkshire Parkin (without oatmeal)
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Customer recipe by carol
Added 42 months ago

Im a Yorkshire lass, Clara is my family nick name (our Clara!) my cakes usually go down very well with everyone so I thought it time to share some of them. I have always had a keen passion for traditional baking methods using traditional British regional recipes, locally sourced ingredients where possible and good old fashioned elbow grease.... there are no food mixers in my kitchen so you don‘t need any high tech stuff to follow my recipe. Parkin is traditionally eaten in Autumn time especially for Halloween but is delicious any time of the year. I hope you enjoy this gorgeous recipe and ill post more soon.

Pre-heat oven 150c or Gas mark 2. Grease and line an 8“ square or round baking tin.

Sieve flour, sugar, ginger, bicarbonate of soda and cinnamon into a large bowl.

In a medium pan, heat the butter and syrup continually stirring until melted.

Beat the egg into the milk.

Pour the syrup and melted butter mix into the flour and spices and stir. The mixture will be thick and dry at this point.

Gradually pour in the egg and milk and beat with a spoon, the mixture will become soft. Pour into tin and bake in the centre of the oven for approximately 45 minutes - 1 hour.

When cooked the Parkin will rise slightly and should be firm and springy to the touch (a cake tester will be clean on removal from the cake). remove from oven and allow to cool in the tin before turning out.

This is the hard bit...Try and avoid temptation to tuck in straight away, although the cake will be delicious it will be dry at this point. Instead place the Parkin in an air-tight container and leave to mature for 2 - 4 days, the lovely spices and syrup need to mature. Slice and serve on its own with tea or coffee or with cream, ice cream etc. For a special autumn treat, I have served this with a home made plum compote and rum butter..delicious!

Definitely use the non-stick greaseproof paper variety for lining and the tin should be about 2- 4“ deep. The amount of ginger and cinnamon are guided as 1 - 2 tsp depending on your taste. If you don‘t like strong tastes then I would go for the 1 tsp of each but if like me you like the cake to have a bit of a kick and taste the lovely ginger and cinnamon, then use 2tsp of each. I bake the old fashioned way and always use wooden spoons for mixing cakes and never an electric mixer, its a personal thing but I don‘t think that the mixture gets aerated properly (for rising). ***Half of the whole cake is shown in the picture***

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 225g S R flour
  • 110g Caster sguar
  • 55g Margarine or butter
  • 200ml Milk
  • 110g Golden syrup
  • 1 Egg
  • 1 tsp Bicarbonate of Soda
  • 1 - 2 tsp Ground cinnamon
  • 1 - 2 tsp Ground ginger
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