Prep 20 mins
Cook 1 hr
Simple to prepare, this deliciously sticky gingery parkin makes a supremely satisfying snack. This was always, in our house, traditionally made around my birthday on bonfire night!
- oil, for greasing
- 225 g self-raising flour
- 1 teaspoon ground ginger
- 1 teaspoon bicarbonate of soda
- 1 egg, lightly beaten
- 115 g superfine sugar
- 60 g butter
- 115 g golden syrup
- 225 ml milk
- Preheat the oven to 300°F
- Grease a 25 x 18cm cake tin and line with greased greaseproof paper.
- Sift the flour, ginger and bicarbonate of soda into a bowl. Stir in the egg and then the sugar, mixing well.
- In a small saucepan, melt the butter and the golden syrup, stirring to mix. Remove from the heat and stir in the milk.
- Gradually stir the milk mixture into the flour and egg mixture. Stir until smooth, then pour into the prepared tin.
- Bake for about 1 hour or until the mixture starts to shrink away from the sides of the tin.
- Remove from the oven and turn out onto a wire rack to cool.
- Cut into squares and serve, preferably after about 3 to 4 days when the parkin will have become nice and sticky.