Yorkshire parkin recipe

Name: Yorkshire parkin
Total time: 90 min
Yield: 12 servings
Cuisine: British
Ingredients: 200 g porridge oats; 150 g self-raising flour; 150 g dark muscovado sugar; 100 g black treacle; 100 g golden syrup; 100 g unsalted butter; 100 ml milk; 2 tsp ground ginger; 1 tsp mixed spice; 1 tsp bicarbonate of soda; 1 pinch salt

A traditional sticky oat and ginger tray bake from Yorkshire, often made for Bonfire Night.

90 min · Medium · British Jump to method

Ingredients

12 servings

200 g porridge oats
150 g self-raising flour
150 g dark muscovado sugar
100 g black treacle
100 g golden syrup
100 g unsalted butter
100 ml milk
2 tsp ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
1 pinch salt

Nutrition	Per serving
Calories	296 kcal
Protein	4.5 g
Carbohydrates	45.4 g
Fat	10.1 g
Saturated fat	5.7 g
Fibre	1.9 g
Sugar	21.1 g
Sodium	82 mg

Why this works

A traditional sweet, energy-dense tray bake that is relatively high in sugar and saturated fat, with a modest amount of fibre from oats.

Whole oats provide some fibre. Porridge oats contribute beta-glucan fibre, which can support cholesterol management and helps slow digestion.

Contains iron and trace minerals. Black treacle and dark muscovado sugar provide small amounts of minerals such as iron, potassium and magnesium, though the recipe remains a sweet treat.

Higher in saturated fat and sugar. Butter, syrup and treacle make this dish rich in saturated fat and free sugars, so portions are best kept modest.

Method

Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3) and line a 20 cm square tin with baking paper.
Melt the butter, sugar, black treacle and golden syrup together in a pan over a low heat, then leave to cool slightly.
Mix the oats, flour, ground ginger, mixed spice, bicarbonate of soda and salt in a large bowl.
Stir the treacle mixture and milk into the dry ingredients until evenly combined.
Tip the mixture into the tin and level the surface.
Bake for 45 to 55 minutes until dark golden and set in the middle.
Leave to cool in the tin, then cut into squares once firm. For the best flavour, wrap and keep for a day before eating.

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