My recipe is a riff on Nigella's delicious Parkin recipe. I belong to the 'more is more' school of cookery and so I have added stem ginger with some of the syrup from the jar and being a fan of dark rum have soaked the oats overnight in half a bottle of the stuff. I should imagine that most of the alcohol is lost in baking. A final drizzle of ginger syrup before removing the cake from the tin adds finger-licking stickiness and a lovely gloss.
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