Yorkshire Parkin – a delicious recipe with molasses, brown sugar, Butter, flour, eggs, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees Fahrenheit. Grease and line a roasting tin/8x8 brownie pan(s) or a disposable roasting tray. This mixture makes a lot!
2
Put flour, oatmeal and spices in a bowl, whisk lightly to combine.
3
Melt fat, sugar and molasses together in a pan. Don't let it boil.
4
Remove this from the heat, and pour it into the dry ingredients along with the beaten eggs and mix well. Don't overmix but make sure it's combined.
5
Bake for 45 minutes to 1 hour, or until a toothpick inserted in centre comes out clean.
6
Cool in tin on wire rack. Now this is IMPORTANT! It will feel overbaked and hard as it cools. But this is the key - you have to store the Parkin a week at least before cutting. Trust me, it softens and mellows, becoming squidgy and deeper in flavour. It's perfect for fall as it has all the right warming flavours.
902
kcal
Calories
52
g
Fat
100
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ounces molasses (not blackstrap), 8 ounces dark brown sugar, 8 ounces Butter/Shortening/Lard, 8 ounces Steel cut oatmeal (medium), and more.
Yes, Yorkshire Parkin falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
