James martin yorkshire parkin

James Martin’s Yorkshire Parkin cake

'Make it three or four days beforehand because the longer you keep it, the better it gets!'

By , 01 October 2016
James Martin’s Yorkshire Parkin cake
  • Ready in: 30 mins
  • Serves: 8
  • Price: per serving
Nutritional Info
Each 86g serving contains
  • Energy 1586KJ 326KCAL
  • Fat med
  • Saturates high
  • Sugars high
  • Salt med
of your reference intake.
Typical energy values per 100g: 1586kJ/379kcal.
  • 100g (3/4 oz) self-raising flour
  • 10g (2tbsp) ground ginger
  • 2.5g (1/2 tsp) each of ground nutmeg & mixed spice
  • 80g (2 3/4 oz) oatflakes
  • 175g (6 1/4 oz) golden syrup
  • 50g (1 3/4 oz) black treacle
  • 100g (3 3/4 oz) unsalted butter
  • 100g (3 3/4 oz) soft Jambrown sugar
  • 1 medium egg, beaten
  • 10ml (2 tsp) full-fat milk
  • Pre-heat the oven to 140C / 275F Gas 1. Butter a 20cm (8 inch) square cake tin.

  • Sieve the flour, a pinch of salt, the ginger, nutmeg and mixed spice together into a large bowl. Mix in the oatflakes.

  • Warm the tins of syrup and treacle in hot water to make it easier to measure them out accurately. Put the syrup, treacle, butter and soft brown sugar into a small saucepan and melt over a gentle heat – bring up to a simmer but do not boil. Stir into the flour mixture.

  • Mix in the beaten egg and milk to create a soft, almost pouring, consistency. Pour into the buttered tin. Bake for 1 1/4 hours, until firm in the centre. Remove from the oven and leave in the tin for 5-10 minutes before turning out and cutting into squares.

  • Serve the parkin immediately with ice-cream or leave to cool on a wire rack, then store in an airtight container. For the best flavour, leave for 3 weeks.