In Europe, dried ginger is more frequently used in baking, as in the classic parkin of northern England.

For the parkin, put the soft brown sugar, butter, syrup and treacle into a small saucepan and melt over a gentle heat. Put the oats, flour, ginger ... will become really sticky all the way ...

Gaynor Faye is back in the kitchen putting a Yorkshire spin on a British classic pud. She's showing us how to make her deliciously indulgent sticky toffee parkin - perfect for Sunday pud this weekend!