Friday, 6 November 2015

Yorkshire Parkin Buns

As it was bonfire night yesterday, and we are a family of traditions, I had to make some Yorkshire Parkin for the hubby.

Yorkshire parkin traditionally contains oatmeal and is usually eaten as a bonfire night treat. This year I decided to make my parkin a little differently to my usual recipe, this year I decided to use porridge oats instead of oatmeal. The difference is that this parkin is a little denser but contains all of the traditional flavours with visible oats. Plus I love how the children like it in buns, they are great for little hands!

Another change that I have made this year is to substitute the butter with Clover. I am always trying to find new foods which I can use to make our meals and treats healthier. Having a healthy diet is so important and I truly believe that how you teach your children about foods and healthy options sets them up for life. If they have a healthy childhood it will become the norm and they will have these values as they become adults and teach their children.

So what makes Clover a healthier option?

Well let me tell you!

Clover has the same delicious buttery taste, (believe me, I actually licked the knife!) but it does not contain all of the saturated fats that butter contains. It is made with naturally low fat buttermilk but contains half the saturated fat of regular butter. Clover contains more buttermilk than any other brand which give it the great, creamy taste. If you want a buttery spread that contains even less there is Clover light which contains 30% less saturated fats than the regular Clover or even their Lighter Than Light Clover which contains an amazing 80% less saturated fats than butter! That is practically guilt free!

Clover spread contains absolutely no artificial ingredients, it is 100% natural. This, for me, is a huge selling point. I like to feed my family food which is as natural as possible so this ticks all of the boxes. It has only natural colours and flavours, is suitable for vegetarians and contains no hydrogenated fats.

That is why I decided to give Clover a try in my baking. Cakes and bakes traditionally contain a lot of butter. We all love a good slice of cake so if we can make it healthier and less guilt ridden we can all enjoy a treat a little more often!

This is what I did...

Yorkshire Parkin Buns - Made Healthier with Clover

Ingredients - makes 12 buns

110g Clover
110g soft dark brown sugar
50g black treacle
200g golden syrup
110g self raising flour
200g porridge oats
2 tsp mixed spice
2 tsp ground ginger
1 tsp ground cinnamon
2 eggs


1 - Pre heat the oven to 150C fan/170C/Gas mark 4

2 - Place the Clover, soft dark brown sugar, black treacle and golden syrup in a pan and melt over a medium heat. Once the Clover has completely melted and you have a liquid remove immediately from the heat.

3 - Place the self raising flour, porridge oats, mixed spice, ground ginger and cinnamon in a large mixing bowl and mix together until they are all evenly combined.

4 - Pour over the Clover and sugar liquid and mix well

5 - Add the beaten eggs and mix thoroughly

6 - Spoon the mixture evenly into the 12 bun cases and place in the centre of the pre heated oven and bake for 35 - 40 minutes

7 - Once thoroughly baked remove from the oven and allow to cool on a cooling rack. During the cooling process the top of the bun will get a crunchy texture while the middle remains lovely and moist.

These little buns of parkin are absolutely delicious made with Clover. They are just as delicious with Clover but simply has less saturated fats and contains no artificial ingredients! This makes switching to Clover the ideal choice for you, for your family and for your food.

Clover are giving you the chance to win an exclusive, personalised fridge magnet. Simply pop over to the Clover UK Facebook page and upload a picture to be in with the chance of winning. They will also be giving away 10,000 money off coupons!

Enjoy x

Disclosure: This is a collaborative post.
Casa Costello


  1. omg I made parkin too, but my recipe is more Lancashire orientated and has different ingredients we have our very own parkin war of the roses ha ha, this looks great with the oats I need to give it a try x

  2. Mmm, these look so wonderfully delicious Kirsty! Parkin brings back such fond memories of my Grandma. She would often bake a parkin tray-bake and parcel the vast majority of it up for us to enjoy at home! I'll have a couple of portions to go please ;-)
    Angela x

  3. I adore Yorkshire Parkin - I cheat and eat it all year round. Its my go-to picnic food. Eew to licking the knife though! Thanks so much for sticking with #Bakeoftheweek New linky open later following a week of madness!


Thank you for your comments I do love to hear what you think and try to reply to as many as I can x