This traditional Yorkshire recipe is delicious served during the winter months and was typically a treat for Bonfire night. While it is not a low sugar cake at all – you can tweak it to make it slightly more nutritious using black strap molasses, coconut sugar and honey or yacon syrup. But don’t kid yourself this is healthy – so eat it as an occasional treat!! This is my family recipe which has been tweaked to make it gluten free and dairy free. Ideally leave this wrapped in parchment for 3-4 days before serving as it improves in flavour and stickiness!
Difficulty – Easy
Time – 50 minutes cooking
What’s good about it?
Use plenty of ginger in this recipe for flavour.Ginger is a popular spice. It is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
- Preheat the oven to 170C, gas mark 3.
- Line a 20cm square tin with parchment paper.
- Melt the honey, black strap molasses or treacle, marmalade and coconut sugar in a pan gently stirring all the time.
- Place the dry ingredients into the food processor and mix together. Add the dairy free spread and process until it forms breadcrumbs. Add the remaining ingredients including the melted ingredients and process until combined.
- Bake in the oven for 50mins until just cooked through. Leave to cool in the tin. Wrap in parchment and ideally leave for 2-3 days before serving.
Did You Know?
Parkin is typically known as a Yorkshire treat but there are many variations. A Lancashire version generally contains less oats than flour. Be generous with the ginger in this recipe as it really gives the cake a wonderful warming flavour.
125g maple syrup, yacon syrup or honey
100g treacle or black strap molasses
1 tbsp fine cut marmalade
100g coconut sugar
190g gluten free self raising flour
1 tsp bicarbonate soda
2 tbsp ground ginger
1 tsp mixed spice
200g gluten free porridge oats
100g dairy free spread
1 egg, beaten
1 tsp vanilla essence
1tbsp almond milk