There is something truly comforting about a pudding that takes a nod to Yorkshire tradition, with a twist on a trifle. Using our Award-Winning Yorkshire Parkin as the base, you get sticky, treacle-rich flavours layered with cream and fruit for a dessert that’s both indulgent and rooted in heritage.

Our Yorkshire Parkin cake is baked with oatmeal, black treacle, syrup and ginger with the recipe being passed down through three generations of our family in Yorkshire. You can also add our seriously good caramel sauce in for good measure to make it that extra good.

Recipe idea:

• Take a 325g (or 420g) of our Great Taste Award winning Yorkshire Parkin cake and tear into cubes.
• Whip 300ml double cream with 2 tbsp icing sugar and 1 tsp vanilla until soft peaks form.
• Layer the Yorkshire Parkin cubes, a drizzle of caramel sauce (for extra richness), sliced bananas (or seasonal fruit), and a generous spoon of whipped cream.
• Add 1tbsp of caramel sauce if you fancy it extra sweet.
• Repeat to fill a trifle dish, finishing with whipped cream, a crumble of extra parkin and maybe chocolate shavings or a splash of brandy for grownups.

This dessert not only celebrates the heritage of Yorkshire but also gives you a reason to buy our Award-Winning Yorkshire Parkin cake, and our Yorkshire Ginger and Chocolate biscuits to enjoy on a cold drizzly night.