James Martin's unusual but deliciously sticky parkin is best after 3 - 4 days, which means you can make this in advance of your Bake Club event.
Our sincere thanks to James Martin for sharing his delicious recipe with us.
This is really simple to prepare.
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
Prep time: 20 min
Cook time:1 hr 5 min
- Preheat the oven to 150C/gas 2.
- Grease a 25x18cm 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 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.
Download James Martin's Parkin recipe
See more recipes