Sticky moist tasty and ever so comforting a traditional Yorkshire parkin is the stuff of winter nights and campfires. It is one of the best pies to enjoy a taste of Yorkshire.
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The perfect traditional Yorkshire Parkin
Yorkshire parkin is mainly the Northern English form of gingerbread but different parkins are distinguished by where they are made. The difference between gingerbread and parkin is that parkin usually contains oats while gingerbread does not. It is traditionally eaten on Bonfire Night on 5th November the day that commemorates Guy Fawkes' great failure to blow up the Houses of Parliament in 1605.
This parkin recipe is easy to make and creates a deliciously moist sticky spice cake. And although you can eat the cake almost immediately it will become stickier if you wrap it and store it for several days. As well as keeping well in an airtight container this recipe can also be eaten as a cake or reheated as a pudding with a dollop of vanilla custard. Use it as an alternative to sponge cake in a trifle which gives it a more autumnal flavour.
The exact origin of parkin is unknown. The first known reference to the word is from the early 1700s and the name may derive from a surname. It is popular in Northern England during the winter months particularly on Guy Fawkes Night.
