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This is best made a day or two in advance to allow the flavours to develop and the parkin to become moist and sticky. It will keep for up to a week in an airtight container.
Makes: 16 squares
Double the batch and make 2 cakes. Eat 1 and freeze the other for later - simply remove from the tin and wrap well in foil. Will freeze for up to 3 months.
Typical values per serving:
This recipe was first published in Sat Jan 01 00:00:00 GMT 2005.