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Parkin

James Martin from James Martin: Sweet
Simple to prepare, James Martin's unusual but deliciously sticky parkin makes a supremely satisfying snack

Parkin

Method

1. Preheat the oven to 150°C/gas 2.

2. Grease a 25 x 18cm cake tin and line with greased greaseproof paper.

3. Sift the flour, ginger and bicarbonate of soda into a bowl. Stir in the egg and then the caster sugar, mixing well.

4. In a small saucepan, melt the butter and the golden syrup, stirring to mix. Remove from the heat and stir in the milk.

5. Gradually stir the milk mixture into the flour and egg mixture. Stir until smooth, then pour into the prepared tin.

6. Bake for about 1 hour or until the mixture starts to shrink away from the sides of the tin.

7. Remove from the oven and turn out onto a wire rack to cool.

8. Cut into squares and serve, preferably after about 3 to 4 days when the parkin will have become nice and sticky.

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Serves: 8-10

Prep: 20 min
Cook: 1 hr 5 min

Ingredients
oil, for greasing
225g self-raising flour
1 tsp ground ginger
1 tsp Bicarbonate of soda
1 egg, lightly beaten
115g caster sugar
60g Butter
115g golden syrup
225ml Milk, milk