Easy Yorkshire Parkin Squares Recipe – Sticky Ginger & Treacle Traybake
Few traditional British bakes are as comforting as Yorkshire Parkin. Made with warming ginger, black treacle, golden syrup and oats, this classic traybake is especially popular during autumn and around Bonfire Night. One of its most distinctive qualities is that it becomes even more delicious after a few days, developing a wonderfully sticky texture and deeper flavour.
These Yorkshire Parkin Squares are simple to make, require no special techniques, and are perfect for sharing with family and friends. Cut into neat squares, they are ideal for afternoon tea, packed lunches or a cosy treat alongside a hot cup of tea.
What Is Yorkshire Parkin?
Yorkshire Parkin is a traditional ginger cake originating from Yorkshire. Unlike many sponge cakes, Parkin contains oatmeal, black treacle and golden syrup, which give it a rich flavour and dense, moist texture.
Historically associated with Bonfire Night celebrations, Parkin has remained a favourite throughout the UK thanks to its comforting spices and satisfying stickiness.
Why You’ll Love This Recipe
- Easy one-bowl traybake recipe
- Rich ginger and treacle flavour
- Deliciously sticky texture
- Perfect for autumn and winter baking
- Keeps well for several days
- Easy to cut into shareable squares
Ingredients
Makes approximately 16 squares.
For the Parkin
- 110g unsalted butter
- 110g dark brown sugar
- 200g black treacle
- 100g golden syrup
- 225g medium oatmeal
- 225g self-raising flour
- 2 tsp ground ginger
- 1 tsp mixed spice
- 1 large egg
- 150ml whole milk
Equipment
- 20cm square baking tin
- Baking parchment
- Large mixing bowl
- Small saucepan
- Measuring scales
- Cooling rack
Method
Step 1: Prepare the Tin
Preheat the oven to 160°C fan (180°C conventional).
Line a 20cm square baking tin with baking parchment, ensuring the paper extends slightly above the sides for easy removal.
Step 2: Melt the Wet Ingredients
Place the butter, dark brown sugar, black treacle and golden syrup in a saucepan over low heat.
Stir gently until the butter has melted and the mixture is smooth. Remove from the heat and allow it to cool slightly.
Step 3: Combine the Dry Ingredients
In a large mixing bowl, combine the oatmeal, self-raising flour, ground ginger and mixed spice.
Mix thoroughly to distribute the spices evenly.
Step 4: Add the Egg and Milk
Beat the egg into the milk.
Pour the treacle mixture into the dry ingredients, followed by the milk and egg mixture.
Stir until everything is fully combined and a smooth batter forms.
Step 5: Bake
Pour the batter into the prepared tin and level the surface.
Bake for 45–55 minutes, or until the centre feels set and a skewer inserted into the middle comes out with only a few moist crumbs attached.
Step 6: Cool Completely
Allow the Parkin to cool in the tin for 15 minutes before transferring it to a cooling rack.
Leave to cool completely before cutting into squares.
The Secret to Sticky Yorkshire Parkin
Freshly baked Parkin is delicious, but it becomes even better after a short rest.
Once cooled, store the traybake in an airtight tin for two to three days before serving. During this time, the moisture redistributes throughout the cake, creating the classic sticky texture that Yorkshire Parkin is famous for.
If you can resist eating it immediately, the wait is well worth it.
Serving Suggestions
Yorkshire Parkin Squares are delicious served:
- With a mug of strong Yorkshire tea
- Alongside a cup of coffee
- Slightly warmed with custard
- As part of an autumn afternoon tea spread
- With a little butter spread on top
Storage Tips
Store the squares in an airtight container at room temperature.
They will keep well for up to one week and often taste even better after a few days.
The traybake can also be frozen for up to three months. Wrap individual squares tightly and thaw at room temperature before serving.
Frequently Asked Questions
Can I use porridge oats instead of medium oatmeal?
Medium oatmeal provides the traditional texture. If unavailable, finely pulsed porridge oats can be used as an alternative.
Why is my Parkin not sticky?
Parkin develops its characteristic stickiness after storage. Allowing it to rest in an airtight container for several days is key.
Can I make Yorkshire Parkin Squares ahead of time?
Yes. In fact, Parkin is one of the few cakes that often improves with age, making it ideal for baking in advance.
Can I add extra ginger?
Absolutely. If you enjoy a stronger ginger flavour, increase the ground ginger to 3 teaspoons.
Final Thoughts
These Easy Yorkshire Parkin Squares bring together everything that makes traditional British baking so appealing: simple ingredients, warming spices and rich treacle flavour. Whether baked for Bonfire Night, an afternoon tea gathering or simply as a comforting homemade treat, this classic ginger and treacle traybake is sure to become a favourite.
For the most authentic result, bake ahead and allow the squares to mature for a few days. The reward is a wonderfully sticky, flavour-packed traybake that showcases Yorkshire Parkin at its very best.
