Traditional Yorkshire Parkin Cake Recipe

Preheat your oven to 140°C (275°F) and grease a 20cm (8-inch) square baking tin, lining it with parchment paper so it extends over the sides. This low temperature is crucial to ensure the parkin bakes evenly without drying out the edges.

In a large mixing bowl, whisk together the medium oatmeal, self-raising flour, ground ginger, and mixed spice until evenly combined. Make a well in the center of the dry ingredients and set the bowl aside.

In a medium saucepan over low heat, combine the unsalted butter, dark brown sugar, black treacle, and golden syrup. Stir gently until the butter and sugar have completely melted and the mixture is smooth and glossy, making sure not to let it boil.

Pour the warm melted syrup mixture into the well of the dry ingredients. Use a wooden spoon or spatula to stir the ingredients together from the inside out until a thick, uniform batter forms.

Whisk the beaten egg with the milk in a small cup, then pour this into the batter. Mix thoroughly until the liquid is fully incorporated and you have a smooth, pourable cake batter.

Pour the batter into the prepared baking tin and smooth the top with a spatula. Bake in the center of the preheated oven for 50 to 55 minutes, or until the cake has risen and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool completely in the tin on a wire rack. Once cold, wrap the cake in parchment paper and foil, then store it in an airtight container for at least 3 days before slicing to allow the sticky texture to develop.