Name: Parkin
Total time: 1 h 15 min
Yield: Makes 16 slices
Ingredients: 200g butter cubed, plus more for the tin; 100g soft light brown sugar; 50g treacle; 200g golden syrup; 250g self-raising flour; 1 tbsp ground ginger; ½ tsp mixed spice; 100g porridge oats; 2 eggs; 50ml milk; 4 balls stem ginger chopped, plus 2 tbsp of syrup from the jar

Ginger parkin on baking paper, two cups of coffee, a white plate and kitchen knife

200g butter
cubed, plus more for the tin
100g soft light brown sugar
50g treacle
200g golden syrup
250g self-raising flour
1 tbsp ground ginger
½ tsp mixed spice
100g porridge oats
2 eggs
50ml milk
4 balls stem ginger
chopped, plus 2 tbsp of syrup from the jar

Method

step 1
Melt the butter, sugar, treacle and syrup in a pan over a medium heat, continually stirring, until the butter has melted and everything is combined. Remove from the heat and leave to cool for 5-10 minutes while you butter and line a 22cm square tin, and heat the oven to 170C/fan 150C/gas 3.
step 2
Whisk the flour, spices and oats in a bowl to combine, then pour over the butter and sugar mixture, and mix well. Add a pinch of salt, crack in the eggs, stir in the milk, stem ginger and syrup, and mix again until combined. Scrape into the tin and transfer to the oven. Bake for 50 minutes-1 hour or until the skewer pushed into the centre comes out clean. Cool in the tin, then wrap in baking paper, then foil. Keep for one week, well wrapped – it will become stickier the longer you leave it.