Pumpkin Parkin with Toffee Sauce

by Thyme Recipes 2 Nov 17

The perfect cake for bonfire night, this hearty winter gingerbread cake, often referred to as ‘Yorkshire Parkin’, is widely eaten in northern England. Different regions increase baking time so that the dense cake becomes hard; Parkin from east Yorkshire has a biscuit-like quality, whilst bakers from other areas will rest the cake for a few days until it becomes moist or even sticky.
Our recipe is lighter than its northern counterparts, it will keep for several days but it has an oaty cake texture and is delicious straight from the oven; the addition of pumpkin ensures that it is moist.  Adjust the ginger quantities to taste, this recipe creates a subtle warm ginger flavour. 
So cut your cake into chunks, pour the sauce into a dipping bowl and enjoy round the fire this weekend with a glass of our Hot Spiced Rum.


For the cake:

For the toffee sauce:


  1. Preheat the oven to 160°c
  2. Steam the pumpkin and puree with the stem ginger. Mix this together with the treacle and golden syrup.
  3. Roughly blitz the oats in a food processor, sift the flour, bicarb and spices; stir together.
  4. Cream the butter and the sugar, add the eggs one at a time ensuring each is fully incorporated.
  5. When you have all three components in front of you, fold the syrups into the butter and sugar. Then the flour and oats in two batches, always stirring in the same direction to prevent lumps. 
  6. Pour the mixture into your lined baking tray and bake for 40 minutes or until completely cooked. Leave to cool in the tin before cutting into squares.
  7. While the cake is cooling make your simple toffee sauce by placing all the ingredients into a saucepan.
  8. Carefully bring to the boil for 3-4 minutes until silky, smooth and filling the kitchen with the smell of toffee.