Baked ginger parkin with rhubarb
There are a few elements to this recipe but every one of them would benefit from being prepared in advance so it's a great one for feeding a crowd.
Ingredients
For the parkin
- 150g/5陆oz soft light brown sugar
- 150g/5陆oz softened butter, plus extra for greasing
- 250g/9oz golden syrup
- 75驳/2陆辞锄 black treacle
- 125g/4陆oz oat flakes
- 175g/6oz self-raising flour
- 3 tbsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp mixed spice
- pinch of salt
- 2 free-range eggs, beaten
- 25ml/1fl oz milk
- vanilla ice cream, to serve
For the rhubarb
- 50驳/1戮辞锄 butter
- 75驳/2陆辞锄 caster sugar
- 1 orange, zest only
- 4 sticks rhubarb, cut into 5cm/2in lengths
For the syrup
- 200g/7oz golden syrup
- 100ml/3陆fl oz dry cider
- 陆 tsp ground mixed spice
- 陆 tsp ground ginger
- 录 tsp ground nutmeg
Method
Preheat the oven to 140C/275F/Gas 1 and butter a 30cm/12in x 20cm/8in cake tin.
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, nutmeg, mixed spice and a pinch of salt into a large bowl, then add the eggs and milk. Pour the melted butter and sugar mixture into the bowl and mix together with a whisk until combined.
Pour into the prepared tin and bake for 1录 hours, or until firm in the centre.
Remove from the oven and leave in the tin to cool before turning out and cutting into squares. This is best kept kept in a tin for 2-3 days as it will become really sticky all the way through.
For the rhubarb, put the butter, sugar and five tablespoons of water in a large frying pan with the orange zest and rhubarb. Place over a gentle heat to poach for 4-5 minutes, or until just tender, then remove from the heat.
For the syrup, combine the golden syrup, cider and spices in a saucepan and bring to the boil. Reduce the heat and cook for 3-4 minutes, or until just thickened.
Serve the parkin in squares with a spoonful of rhubarb to one side and the syrup over the top. Finish with a scoop of ice cream.
