Sticky Ginger Parkin

This is a special guest recipe by non-other than Mother Ryan. She likes this recipe because it’s apparently a healthy cake (whatever), is really easy to make and keeps for ages. Being home means I also get to use my dad’s digital SLR camera so watch out for the scary, hi-def photos.

Ingredients

175g plain flour

200g caster sugar

125g porridge oats

1 teaspoon ground ginger

1 teaspoons bicarbonate of soda

200ml semi-skimmed milk

2 tablespoons golden syrup

110g butter

2 tablespoons of stem ginger, chopped

Preheat the oven to 150⁰C/Gas Mark 2. Sift the flour into a large mixing bowl. Mix in sugar, oats, ginger and bicarbonate of soda.

In a pan, gently simmer the milk with the syrup and butter until melted making sure it doesn’t boil.

Make a well in the dry ingredients and pour the melted mixture in. Mix together using a wooden spoon then pour the mixture into a square tin.

Bake for 45 minutes and leave to cool on a wire rack.

Mum says this cake gets better the more days you leave it but it never lasts that long in my house!