This sticky cake is best eaten a couple of days after it's baked. Wrap it in cling film or foil and store in an airtight container.
Preheat the oven to 150C/300F/Gas 2. Line a 20cm/8in cake tin.
Sieve the flour into a large bowl and add the sugar, ginger, bicarbonate of soda and salt.
Place the butter and golden syrup in a pan and heat until the butter has melted.
Put the egg and milk into a jug and beat together.
Gradually pour the butter and syrup into the flour and stir, then add the egg and milk mixture and stir until smooth. Pour into the lined tin.
Bake in the oven for one hour or until a skewer comes out clean when pieced in the centre of the parkin.
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