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Yorkshire Parkin Cake
Our 100 year old plus family recipe of this regional sticky ginger delicacy is made with flour, oatmeal, black treacle and syrup and is our award winning signature product.
One of the seriously good things about our Yorkshire Parkin is that the treacle in the recipe caramelises and hardens during baking, in keeping with tradition, before it leaves the bakery it is kept to rest to allow it to 'come again' - this is where the caramel softens giving each piece the perfect crumbly stickiness.
There are various ways to enjoy Yorkshire Parkin cake. Spread it with a little butter and enjoy with a cup of tea, layer it with fresh strawberries and cream or eat it as a pudding with our delicious caramel sticky sauce.
Our pack is hand tied with raffia and is made from sustainable packaging so the outer box, swing tag and raffia can all be recycled.
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Oatmeal,(21%), Brown sugar, Partially Inverted syrup, Milk, Wheat flour (Wheat Flour, fortified with Calcium Carbonate, Iron, Niacin Thiamine), margarine, Vegetable Oils, (Rapeseed Oil ,Palm Oil in various proportions, RSPO SOURCED) water, salt, Emulsifier Polyglycerol esters of fatty acids, colours Curcumin, Annatto, Flavourings.) Black treacle, (2%), Ginger, Raising Agent Sodium Bicarbonate.
For more information on our ingredients policy please see here
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