Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 January 2005.