Lottie Shaw's - Award Winning Yorkshire Parkin Loaf 325gOur Seriously Good Yorkshire Parkin cake is baked to our 100 year old family recipe. Our unique ginger cake is baked using flour, oatmeal, black treacle and syrup.
One of the Seriously Good things about our Yorkshire Parkin is that the treacle in the recipe caramelises and hardens during baking, so before it leaves the bakery it is kept for a few days to allow it to "come again" - this is where the caramel softens giving each piece the perfect crumbly stickiness.
There are various ways to enjoy Yorkshire Parkin cake. Spread it with a little butter and enjoy with a cup of tea, layer it with fresh strawberries and cream or eat it as a pudding with our delicious caramel sticky sauce.
Our Yorkshire Parkin cake was awarded a Great Taste Award in 2018.
Our Yorkshire Parkin loaf is baked to the same recipe as our gift boxed larger Yorkshire Parkin. This pack is 325g.
Their story begins over a hundred years ago, in the heart of the Yorkshire Pennines. It has a humble start, Lottie's Great Aunts; Mary and Edith Harrison, setting out to bake and sell their original recipes of regional specialities. Little did they know, it was the beginning of a legacy, a journey of a family’s passion for baking, handed down through three generations and the very start of the Lottie Shaw’s story.
“I grew up in my parents’ bakery,” Lottie explains, “ Loving our treasured family recipes'.” The urge to revive one of her favourites; The Yorkshire Parkin cake, a classic much-loved regional bonfire night treat, led Lottie to create her own brand... Lottie Shaw’s. Convinced once people tasted her authentic sticky ginger cake; a blend of oatmeal, ginger and black treacle, folk would enjoy it far & wide, all year round... and the rest as they say is history!
Today, our Yorkshire Parkin remains the award-winning signature product of the Lottie Shaw’s brand. One of the seriously good things about our Yorkshire Parkin cake heritage recipe is when we bake it, the treacle caramelises and hardens. In keeping with tradition, before it can leave the bakery it is kept to ‘rest’ to allow it to ‘come again’ this is where the caramel softens, giving each piece the perfect crumbly stickiness.
Store in a cool dry place. The syrup preserves the Yorkshire Parkin cake for up to 12 weeks from baking
