Granny Jones’ Yorkshire Parkin

19 Jun

This is my Mother-in-law Elsie’s recipe for Yorkshire Parkin.  Elsie died in 1990 aged  82 and going through an old cookery book of hers recently, I came across this recipe in her own handwriting.


Melt the margarine and golden syrup. Treacle could be used or a mixture of golden syrup or treacle but I used golden syrup as that is what I had in the cupboard. I usually put these in bowl and microwave for about 40 seconds until a runny liquid.

I used plain flour and sifted this with the ginger and bicarbonate of soda into the bowl, added the sugar and oatmeal and a beaten egg and approximately quarter of a pint of milk. I used a rounded teaspoon of both the ginger and the bicarb (as much above the spoon as in the spoon)

Mix firmly until a soft dropping consistency is formed.

Pour into a lined tin. Mine is 11ins by 7ins. Perhaps a 9inch square tin would be similar.

Bake in a preheated oven. 150 degrees/ fan 140degrees for approx 1 hour or until the cake begins to leave the edges of the tin.

Check after 50mins on the cooking progress.

Parkin whilst can be eaten straight away seems to be better for keeping and becomes moist and sticky after keeping in an airtight container for 3 or 4 days…. If you can wait that long!!


Please be aware than in the United Kingdom:

Oatmeal is ground grains of oats like coarsely ground flour and can be used to make cookies, biscuits etc.

Porridge oats are rolled (flattened) oats, can also be used in baking but usually used for porridge or muesli.


2 Responses to “Granny Jones’ Yorkshire Parkin”

  1. Lynn June 19, 2011 at 5:48 pm #

    I haven’t make Parkin in a while now, and the last one I did make was a Delia recipe. I left it in a tin for a couple of days and it was delicious. The sort that sticks to your ribs as it goes down.

  2. rebecca July 10, 2011 at 1:48 pm #

    wow this looks so good 🙂

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