Yorkshire Parkin


My earliest memories from my young life in the small coastal town in North Yorkshire include running into my Aunty Mary’s house and smelling the fresh baking coming from her kitchen. She was a lovely lady who would bake a cake for anyone in need, simply as a gift to share, or to have something in to offer a visitor with a cup of tea.

She was not wealthy, her home was ordinary, but the feel of homeliness within it was something money cannot buy. Among her many recipes was my favourite chocolate cake with lovely icing that seemed to dissolve on your tongue as the cake melted away. The next memorable taste sensation, which I always associated with November, was her sumptuous ginger cake – Parkin.

This warming winter treat was rich in spices, sugar, ginger, oats and treacle. It was not for a calorie controlled diet, but for a comfort food that when warmed would leave you full for hours.

In my stories, cooks occasionally share their treats with the young miss of the households – like Hannah and Abigail. Parkin is often linked to Guy Fawkes night and bonfires, but to me it is a trip into nostalgia and many lovely visits to a lady who taught me the meaning of giving and a loving home.

Here is a simple recipe to follow from the BBC Good Food website.

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9 thoughts on “Yorkshire Parkin

  1. Sandra says:

    Ohhh, I know what I’ll be making this weekend. Haven’t had that in years. Hope I can substitute treacle and golden syrup with molasses and corn syrup. Hard to find treacle and golden syrup in Colorado.

  2. Lisa says:

    The dessert treats look awesome! The fond memories you have are so precious!! Thank you for sharing them with us! I shall have to try the recipe! Hugz Lisa and Bear

  3. Jan says:

    The fall treats sound yummy. I often make gingerbread, but never with oatmeal. I do use powdered ginger, chopped candied ginger, and grated fresh ginger.

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