For the Ginger Parkin

  • 200g unsalted butter 200g unsalted butter
  • 200g Lyle’s Golden Syrup 200g Lyle’s Golden Syrup
  • 90g Lyle’s Black Treacle 90g Lyle’s Black Treacle
  • 80g light soft brown sugar 80g light soft brown sugar
  • 250g self-raising flour 250g self-raising flour
  • 90g oatmeal (or rolled oats blitzed for a few seconds in a blender) 90g oatmeal (or rolled oats blitzed for a few seconds in a blender)
  • 2 tsp ground ginger 2 tsp ground ginger
  • 1 tsp ground nutmeg 1 tsp ground nutmeg
  • 1 large egg 1 large egg
  • 50ml whole milk 50ml whole milk
  • 30g stem ginger, chopped 30g stem ginger, chopped

For the Honeycomb

  • 200g caster sugar 200g caster sugar
  • 100g Lyle’s Golden Syrup 100g Lyle’s Golden Syrup
  • 2 tsp bicarbonate of soda 2 tsp bicarbonate of soda

Instructions

HOW TO MAKE THIS RECIPE

For the Ginger Parkin

1. Preheat the oven to 160°C (fan) and grease and line a 20x30cm tin.

2. In a saucepan, melt the butter, sugar, golden syrup and black treacle.

3. In a large bowl mix the flour, oatmeal, ground ginger and nutmeg.

4. Carefully pour the wet ingredients into the dry and mix thoroughly.

5. Mix in the milk and egg, and then the stem ginger until fully incorporated.

6. Pour the runny batter into the tin and bake for 35 minutes, or until risen.

7. Leave to cool fully before cutting and serving.

For the Honeycomb

1. For the honeycomb, grease and line a 20x20cm tin.

2. In a saucepan, heat the sugar and golden syrup on low until fully melted.

3. Turn up the heat and let the sugar bubble until it has turned a deep amber.

4. Remove from heat and tip in the bicarbonate of soda.

5. Stir until it is fully mixed in, then immediately pour into the tin.

6. Leave to set for an hour before breaking into pieces and scattering over the Parkin.