Baked Ginger Parkin With Rhubarb
This delightful recipe combines a rich and sweet parkin cake with tender poached rhubarb and a spiced cider syrup. The warm flavors and sticky textures make for a wonderful dessert that is perfect for cozy gatherings or special occasions. Serve the parkin squares with a side of rhubarb and a drizzle of syrup, topped with a scoop of vanilla ice cream for a truly satisfying treat.
— Constant Cookbook
Ingredients
- 150g/5½oz soft light brown sugar
- 150g/5½oz softened butter
- 250g/9oz golden syrup
- 75g/2½oz black treacle
- 125g/4½oz 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
- 25ml/1fl oz milk
- vanilla ice cream
- 50g/1¾oz butter
- 75g/2½oz caster sugar
- 1 orange
- 4 sticks rhubarb
- 200g/7oz golden syrup
- 100ml/3½fl oz dry cider
- ½ tsp ground mixed spice
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
Instructions
- 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 1¼ 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.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 8
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