Preheat your oven to 160°C. Grease a square baking tin with butter. Line it with baking paper. This helps the cake come out easily later. Set the tin aside while you prepare the batter.

Take a saucepan and add butter, golden syrup and brown sugar. Heat gently on low flame. Stir slowly until everything melts together. Do not boil the mixture. Let it cool slightly before the next step.

In a large bowl, add flour, oats, ginger, mixed spice and baking soda. Stir well using a spoon. Make sure everything is evenly mixed. This helps the flavors spread nicely in the cake.

Add milk and egg into the melted mixture. Stir gently until smooth. Now pour this liquid into the dry ingredients. Mix everything slowly. Do not overmix. The batter should look smooth and slightly thick.

Pour the batter into the prepared baking tin. Spread it evenly with a spoon. Place it in the oven. Bake for about 50 minutes. The top should look firm and golden brown.

Remove the cake from the oven. Let it cool inside the tin for 15 minutes. Then move it to a rack. Let it cool completely. Parkin becomes softer after a day.

Cut the parkin into squares. Serve with tea or coffee. Enjoy the soft, sticky texture. The flavor becomes even better after resting.