top of page
  • Writer's pictureChef at Home

Yorkshire parkin & evaporated milk custard

Today, we are going to indulge in a delightful journey to make a classic Yorkshire treat - Parkin! This traditional ginger cake is perfect for when there is a chill in the evening, accompanied by a sweet & comforting evaporated milk custard. The warmth of the spices combined with the rich flavors will surely win over your taste buds.

James's parkin recipe

Yorkshire parkin & evaporated milk custard

Serves 4


250g oats

100g plain flour

150g golden syrup

100g black treacle

150g unsalted butter

150g soft brown sugar

2tsp ground ginger

1tsp ground cinnamon

1/2asp ground nutmeg

1/2tsp baking powder

2 large eggs, beaten

A pinch of salt

1 tin evaporated milk

50g granulated sugar

4 egg yolks


  1. Preheat your oven to 150°C. Grease and line an 8-inch square cake tin with parchment paper, ensuring some extra paper hangs over the sides for easy removal.

  2. In a large mixing bowl, combine the outs, plain flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, and a pinch of salt. Mix well and set aside.

  3. In a saucepan, gently heat the unsalted butter, golden syrup, and black treacle until everything has melted together. Stir in the soft brown sugar and continue heating until the sugar has dissolved. Remove from heat and let it cool slightly.

  4. Pour the melted mixture into the bowl with the dry ingredients. Mix thoroughly until all the ingredients are well combined and form a thick batter.

  5. Gradually add the beaten eggs to the mixture, stirring well to incorporate each addition.

  6. Pour the batter into the prepared cake tin, spreading it evenly. Bake in the preheated oven for approximately 1 hour or until a skewer inserted into the center comes out clean.

  7. While the parkin bakes, begin the custard. Set the milk into a pan on a medium heat to come to the boil.

  8. In a separate bowl, whisk together the sugar & egg yolks to make a smooth paste.

  9. Once the milk has come to the boil, pour half into the egg mixture and whisk together. Pour back into the pan and return to the heat. Turn the heat down to its lowest and gentle cook out the egg, stirring constantly. After a few minutes the custard will be lovely & thick. Turn off the heat to avoid the custard scrambling.

  10. Portion the Parkin & serve with lashings of velvety custard.


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page