Use powdered ginger or freshly grated ginger for this traditional treat, popular in the North of England. Mildly spiced parkin, sometimes known as perkin or ginger cake, has historical roots stretching back many centuries. We used butter in our recipe although you could swap this for a vegan backing block to make vegan oat parkin.
170°C, Fan 150°C, 325°F, Gas 3
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