Sunday, December 4, 2011

Yorkshire Parkin with Lemon Neufchâtel Frosting - December Bake-A-Thon - Day 4

Yorkshire Parkin with Lemon Neufchâtel Frosting

A sturdy, oatmeal gingerbread of northern England,
Yorkshire parkin is a warming treat even if you aren't
in the neighborhood to watch the burning of the Guy
whose yearly commemoration was a month ago.

Yorkshire Parkin
Traditionally served without frosting, it is best
cut with a very sharp knife after it cools, but you
will want to tear into it fresh from the oven.

Yorkshire Parkin with Lemon Neufchâtel Frosting
(Parkin adapted from The Argenta Cookbook recipe; frosting, my own recipe)


2 cups all-purpose flour
½ cup dark brown sugar
2 teaspoons baking powder
3 teaspoons very fresh ground ginger
1 cup quick-cooking oats (also known as thin oats)
1 cup milk
4 tablespoons butter (or margarine)
½ cup golden syrup (or honey or corn syrup)
½ cup treacle (or molasses)

(N.B. – There is no egg in this recipe.)

8 ounces American Neufchâtel or cream cheese
4 tablespoons butter or margarine
1-2 cups confectioners sugar (according to your texture preference)
1 teaspoon pure lemon extract (or 2 tablespoons lemon juice with 1 tablespoon grated lemon peel)

Candied lemon peel for garnish (optional)


Preheat oven to 350 degrees F.

In a medium bowl, soak oats in milk for one hour. In a large bowl, combine flour, brown sugar, baking powder and ground ginger. In a small saucepan, melt butter over low heat. Add melted butter to oatmeal along with golden syrup and treacle. Mix well to combine, then add the wet mixture to the dry ingredients. Beat with a large spoon until very well blended. Pour batter into a greased 13-inch by 9-inch cake tin or glass baking dish. Position on middle rack of oven to bake for 30 minutes or until cake is lightly browned, and a knife inserted into its center comes out clean.

In medium bowl, beat cheese and butter together until light and fluffy. Incrementally add confectioners sugar, beating very well, until desired consistency is reached. Beat in lemon flavoring. Adjust consistency one last time, if necessary. Dollop or pipe frosting onto cut squares of fully cooled cake. Garnish with candied lemon peel. Well-wrapped, leftovers without frosting will keep beautifully for days. Leftover frosting must be refrigerated. Serves 12. --
Yorkshire Parkin with Lemon Neufchâtel Frosting

This, though an archived post over three years old, is my contribution to December Baking-A-Thon - Day 4. I'm having a hard time keeping up, but I expect to celebrate wildly when December 31 comes to town.

Please see what my fellow bakers are fussing with in their kitchens:


  1. Lovely Susan. I think I would love this with all the ginger in it.

  2. Mmmhh, what a treat! I love that frosting. A great addition.



  3. Hey this looks so very inviting...what interests me is that it is eggless and has oats. Just out of curiosity are thin oats different fromnormal rolled oats?? Apologies for my ignorance:((

  4. wow!!!!am drooling over the clicks. too good:-)

  5. Looks absolutely wonderful, love the addition of ginger and oats, incredible frosting Susan.

  6. I am copying this recipe. Will make it tomorrow as it happens to be my daughters birthday today. Thanks

  7. This is so preeety! And looks yummmy!

  8. Your Bake-a-thon is fantastic Susan!!


  9. I love parkin but never thought of putting a cream cheese icing (frosting) with it - excellent idea.

  10. Susan. I made this lovely lovely, I dont know what a parkin is, but I told my family its a cake. They have enjoyed it. Even my Father in law is eating it!! I am surprised. Thanks a million. I hope I can post my version of this delicious dish in my space will link it back to you.

    Thanks once again