Pre-heat the oven to 140C. Delia recommends weighing your saucepan and then weighing the syrup into the pan. Remember to have weighed your butter first if you are using this method;)
Put the syrup, butter and sugar into a heavy-based pan and heat gently till the butter is melted and the sugar starts to dissolve
Measure the oatmeal, flour and dried ginger into a mixing bowl with a pinch of salt. Add the crystallised ginger to the syrup mixture then stir that through the oatmeal mixture. You can use a stand mixer for this on a low setting.
Add in the beaten egg and then the milk and mix until everything is combined.
Line your tin with silicone or baking paper and pour in the mixture carefully.
Bake for an hour and a half. When the Parkin starts to darken in colour, remove it from the oven but allow the mix to cool in the tin for 30 minutes.
Turn out and leave to cool completely before cutting into thick slices and storing in an airtight tin. It needs to mature for around a week to reach its full 'stickiness'