Today is Yorkshire Day, the day when us from the home of Sean Bean and the Arctic Monkeys take a moment to appreciate the beautiful, diverse and fascinating place we come from and all of its history. Yorkshire is a gorgeous county that many visitors to the UK miss simply because it’s in the North – but next time you’re there, head to York and go to Betty’s. You won’t regret it!
Everyone, of course, knows about Yorkshire Pudding and some even know that ginger beer is from Yorkshire – but have you ever heard of Parkin?
Parkin is a rich, spongy ginger and syrup cake that my Mum used to make on Bonfire Night every year (or at least as many as I can remember), and for me, it’s a true Yorkshire cake: a little bit sinful, a little bit good for you and just absolutely fantastic.
This is an easy cake to make and it was super simple to veganise. I recommend using soy and coocnut milks, for the extra creaminess, but if you don’t have them, any non-dairy milk will do!
(Makes 1 cake)
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1/2 cup caster sugar
1 tsp ground ginger
1 tsp baking soda
1/4 cup vegan margarine
1/3 cup golden syrup
1 tbsp ground flax + 3 tsbp water
3/5 cup soy milk
2/5 cup coconut milk
Preheat your oven to 150 degrees and line an 8×8-inch baking tray with parchment paper
In a large mixing bowl, seive together the flour, baking powder, caster sugar, ground ginger and baking soda. Stir well to combine
In a pan over a medium-low heat, stir together the vegan margarine and golden syrup until they’re melted and combined
Pour this mixture into the flour mixture and stir to combine. The mixture will be very thick; this is okay
Quickly whisk together the flax and water in a small bowl, then add it to the flour and syrup mixture along with the milks
Whisk well to ensure a smooth batter with no flour pockets
Pour the batter into the lined baking tray and place into the oven
Bake for 1 hour, or until a fork comes out clean
Allow to cool FULLY then cut into medium cubed pieces
This cake tastes best after a day or two stored in the cake tin, but you can eat it right away if you must!
Despite being full of viscous liquids and sugar, this is a surprisingly light dessert, and as ginger is a palate-cleanser, this is a great little dish to serve after a big meal. Drizzle with some golden syrup and dust some ginger around the plate and you’ll be ready to go. Serve with a good Yorkshire tea and you’ll be in seventh heaven 😀