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Parkin recipes
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Experience the delightful taste of traditional Yorkshire Parkin right at your home. Discover a simple yet authentic recipe that has been handed down through generations. With step-by-step instructions and easy-to-find ingredients, you can create a homemade Yorkshire Parkin that is sure to win the hearts of your family and friends.
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Mary Berry’s Parkin Recipe is a moist and flavorful British cake made from oatmeal, black treacle, and warming spices like ginger. It gets its name from the oatmeal in it, which gives it a unique taste. ideal for tea time or getting together with friends.
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Wondering how to make Parkin? Well you have come to the right page. Parkin is a real family treat which works really well sliced, lightly grilled and spread with butter on a cold winters night. This recipe for the classic Yorkshire Parkin has been updated with crystallised ginger and a golden sugar drizzle for decoration.
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Old fashioned Yorkshire parkin is a sticky, glorious cake full of ginger and spice, treacle and golden syrup, thoroughly traditional for the Bonfire Night.
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This squidgy cake, originally from northern England, is a warming treat for Bonfire Night or any time, with or without the spiced custard. Dense with oats and spiced with cinnamon and ginger, parkin gets stickier the longer you leave it – but how long can you wait…? Check out more Bonfire Night recipes.
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Mary Berry’s Parkin recipe is one of the best and easiest UK Parkin recipes ever. For those unfamiliar with Parkin, it’s a ginger cake from Yorkshire. This Traditional Parkin is made with oatmeal, ginger, golden syrup, treacle, light soft brown sugar, self-raising flour, and butter. This sticky Parkin is perfect with a cup of tea for afternoon tea.If you want to make a Parkin recipe without oatmeal, simply use porridge oats instead of oatmeal, but make sure to grind them first to get the…
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Parkin is, I think, generally considered a Yorkshire thing; but some say it's a Lancashire thing. So let's just call it a Northern (Engla...
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Also popular in Lancashire, a proper sticky Yorkshire parkin is made with treacle and is traditionally eaten on ‘Parkin Sunday’ in November
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