Ginger Parkin with Salted Caramel Sauce

Serves: 12

Ingredients

Caramel Sauce

600ml Millac Gold

100g caster sugar

50ml water

sea salt

Parkin

800g golden syrup

800g black treacle

400g dark sugar

600g Lakeland Dairies Butter

600g self raising flour

700g oatmeal

8 eggs

8 tsp ginger

2 tsp mixed spice

Method

For the sauce: 

Boil the caster sugar and water until caramel is reached.

Add the Millac Gold, salt (to taste) and set aside

For the parkin:

Melt the syrup, treacle, sugar and Lakeland Dairies Butter

Mix the flour, oats, ginger and spice

Combine the two mixes together and add the eggs

Bake for 50 minutes at 160°C, remove from the oven and allow to cool slightly before cutting

Serve with the salted caramel sauce.