Parkin cake is a traditional gingerbread cake notable for its distinctive sticky texture and warming spices, making it a popular treat during the colder months.

The earliest references to parkin date back to the 18th century, with some records suggesting it was consumed as a winter fuel for the body, providing sustenance and energy for workers.

While this bake is most closely linked to Yorkshire, different regions have their own variations. For instance, in Lancashire, it often has a more cake-like consistency, while Yorkshire parkin is typically denser and stickier.

Parkin cake is especially popular during Bonfire Night, also known as Guy Fawkes Night, as it was historically served to warm up those braving the chilly outdoor celebrations.

This recipe from BBC Good Food makes 16 squares and can be prepared in as little as 15 minutes, with a further hour to bake.

Parkin cake recipe

Ingredients

200g butter, plus extra for greasing

One large egg

4tbsp milk

200g golden syrup

85g treacle

85g light soft brown sugar

100g medium oatmeal

250g self-raising flour

One tbsp ground ginger

Method

Preheat your oven to 160°C (or 140°C for fan ovens, gas mark 3). Grease a deep 22cm square cake tin and line it with baking paper. In a separate bowl, whisk the egg and milk together with a fork.

In a large saucepan, gently heat the syrup, treacle, sugar, and butter until the sugar has fully dissolved. Once melted, take it off the heat. In another bowl, combine the oatmeal, flour, and ginger, then add this dry mixture to the syrup blend, along with the egg and milk.

Pour the batter into the prepared tin and bake for 50 minutes to one hour, or until the top is firm and slightly crusty. Allow it to cool in the tin before wrapping it in additional baking paper and foil.

If you can resist, let it sit for up to five days before enjoying, as it will become softer and stickier over time, potentially lasting up to two weeks.