110g soft dark brown sugar
55g black treacle
200g golden syrup
110g self-raising flour
2 tsp ground ginger
1 tsp ground mixed spice
2 medium eggs, beaten
1 tbsp milk
Pinch of salt
Preheat oven to 140C/120C fan/Gas Mark 1.
Grease and line 20cm x 20cm square cake tin.
In a pan, melt butter, sugar, treacle and golden syrup over a gentle heat. Don’t allow the mixture to bubble.
Once melted together, remove from the heat and allow to cool slightly.
In a large mixing bowl sift the dry ingredients and make a well in the centre.
Gradually add melted butter and fold together.
Pour in beaten eggs and milk and combine.
Pour into baking tin. Bake for 9 minutes but keep an eye on it as parkin can easily over bake.
Take out of the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
Store in a cake tin, wrapped in greaseproof paper. Leave for at least a day and up to a week before eating to give it a moist and sticky texture, with a rich flavour.