Parkin Cake (British Dessert)

Heat the oven to 160C/140C fan/gas 3. Grease a 22cm/9in deep square cake tin and line with baking paper. Beat the egg and milk together with a fork.

Gently melt the syrup, molasses, sugar and butter in a large saucepan until the sugar has dissolved. Remove from heat. Mix the oats, flour and ginger and add the syrup mixture, followed by the egg and milk.

Pour the mixture into the tin and bake for 50 minutes - 1 hour until the cake feels firm and a little crispy on top. Let it cool in the tin, then wrap in more parchment and aluminum foil and store for 3 to 5 days before eating, if you can; It will get softer and stickier the longer you leave it on, up to 2 weeks.

foods：
200g butter
1 large egg
4 tablespoons of milk
200g golden syrup
85 g black molasses
85 g brown sugar
100 g oats
250 g self-rising flour
1 tablespoon ground ginger