James Martin’s unusual but deliciously sticky parkin is best after 3 – 4 days, which means you can make this in advance.
Oil, for greasing
225 g self-raising flour
1 tsp ground ginger
1 tsp bicarbonate of soda
1 egg, lightly beaten
115 g caster sugar
60 g butter
115 g golden syrup
225 ml milk
Preheat the oven to 150C
Grease a 25x18cm cake tin and line with greased greaseproof paper.
Soft dry ingredients.
Stir in the egg and then the caster 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 3-4 days when the parkin will have become nice and sticky.
Source: James Martin
Prepared, tried and tested by: Preshana Singh
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