Yorkshire Parkin

This is a great recipe from the WI that I have modified to make slightly lower in sugar and gluten free. I make it all the time. It is so easy and makes a really tasty treat.

If you want to make a vegan version then replace the egg with 1 tablespoon of chia seeds mixed with 3 tablespoons of water. Leave the seeds for 10 minutes before using in the recipe below. Replace the butter with the equivalent amount of vegetable fat. Replace the milk with dairy free alternative of your choice.

Nutritional Information

Calories per 100g: 394

Carbohydrate: 64.7 g

Protein: 5.3 g

Fat: 12.7 g


225 g Gluten free oats

125 g GF Self Raising Flour

125 g Black treacle

120 g Agave syrup

90 g Butter (unsalted)

90 g Soft Brown Sugar

1 large Egg

2 tablespoons Milk

1 tsp Bicarbonate of soda

1 tsp Ground ginger

1/2 tsp Ground cinnamon

1/4 tsp Xanthan gum


1. Pre heat the oven to 150 C / 140 C Fan.

2. Butter and line a 8 inch deep square cake tin.

3. Put the syrup, treacle, butter and sugar together in a saucepan and heat gently until melted.

4. Cool for 5 minutes.

5. Sift the flour, bicarbonate of soda, xanthan gum and spices together into a mixing bowl. Stir in the oats.

6. Make a well in the centre of the dry ingredients, add the egg, milk and melted butter mixture and mix to a batter.

7. Pour into the prepared tin and bake for 1 to 1 1/4 hours until firm to touch.

8. Remove from the oven and cool in the tin before turning out onto a wire rack.

9. This can be left for a week to mature in fresh greaseproof paper in the air tight container or eaten straight away.

My family like eating it fresh whilst it is still warm!

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