1st August is Yorkshire Day, so we are celebrating by making some special Yorkshire Day parkin! It isn’t really called that, but Tom is taking a batch into work as it’s his first day back after taking shared parental leave (see my previous post for more on that). Going back to work is definitely a little bit easier if you have cake! Parkin is usually eaten in the autumn, but overtime I have it I think that I should make it more often. So it was nice to actually do that this year!

This recipe is originally from the BBC food website. It is part of a recipe for parkin with roast rhubarb, if that’s your thing!

Ingredients

170g/6oz self-raising flour

pinch salt

2 tbsp ground ginger

1 tsp freshly grated nutmeg

1 tsp ground mixed spice

120g/5oz oat flakes

250ml/8fl oz golden syrup

75ml/2fl oz black treacle

150g/6oz unsalted butter, plus extra for greasing

150g/6oz soft dark brown sugar

2 medium free-range eggs, beaten

25ml/1fl oz milk

Method

1. Preheat the oven to 140C/275F/Gas 1. Grease a 20 x 30cm/8 x 12in cake tin and line with greaseproof paper.

2. Sieve the flour, salt, ginger, nutmeg and mixed spice into a large bowl. Mix in the oats.

3. Place the golden syrup, treacle, butter and sugar into a small saucepan and heat gently until melted and well combined. Stir this mixture into the bowl with the dry ingredients.

4. Add the beaten egg and milk to the bowl and mix to make a soft, almost pouring, consistency. Pour the mixture into the cake tin.

5. Transfer to the oven and bake for 1-1¼ hours, or until firm in the centre. Remove from the oven and leave in the tin for 5-10 minutes before turning out. Enjoy with a cuppa 🙂

I bought this beautiful Yorkshire Rose pennant from Amy Panda – it’s such a lovely thing! Do visit her lovely Etsy shop and support UK handmade. Happy Yorkshire Day!