Sticky ginger skillet parkin

• salted butter↗200g g

  chopped

• light brown soft sugar↗85g g
• treacle↗85g g
• golden syrup↗185g g
• self-raising flour↗250g g
• ground ginger↗2 tsp tsp
• mixed spice1 tsp tsp
• porridge oats↗100g g
• large eggs↗2
• milk↗2 tbsp tbsp
• stem ginger↗2 balls

  from a jar, chopped, plus 2 tbsp syrup from the jar, and extra to serve

• custard

  or ice cream, to serve (optional)

Step-by-step instructions

1. 1

   Heat the oven to 150C/130C fan/gas 2. Put a heavy-bottomed 25cm ovenproof frying pan or skillet over a low heat and gently melt the butter, sugar, treacle and golden syrup together, stirring with a wooden spoon, until the butter is just melted and everything is combined. Remove from the heat and leave to cool slightly for 5-10 mins.

2. 2

   https://www.bbcgoodfood.com/review/best-whisksSieve the flour and spices together, then mix in the oats. Whisk the eggs, milk, stem ginger and ginger syrup together in a bowl or jug. Stir the dry ingredients into the cooled butter mixture until well combined. Stir in the ginger, milk and egg mixture until you have a thick cake batter. Transfer to the oven and bake for 45-50 mins until firm and risen. Serve scooped from the pan with extra ginger syrup and custard or ice cream, if you like, or leave to cool and eat cold. Will keep, wrapped in baking parchment, for up to seven days.TWIST ITRum & raisin parkin...