Lottie Shaw's Yorkshire Parkin cake is baked to a 100 year old family recipe. This unique ginger cake is baked using flour, oatmeal, black treacle and syrup. The treacle in the recipe caramelises and hardens during baking, so before it leaves the bakery it is kept for a few days 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.
