Quick recipe finder Baked ginger parkin with rhubarb, vanilla ice cream and hot spiced syrup
By James Martin From Saturday Kitchen Best Bites
Ingredients
- butter, for greasing
- 110g/4 oz self-raising flour
- salt
- 2 tbsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp mixed spice
- 75g/3oz oatflakes
- 175g/6oz golden syrup
- 50g/2oz black treacle
- 110g/4oz unsalted butter
- 110g/4oz soft brown sugar
- 1 free range egg, beaten
- 2 tsp full-fat milk
For the hot spiced syrup
- 200g/7oz golden syrup
- 2 tsp dry cider
- ½ tsp ground mixed spice
For the rhubarb
- 255g/9oz rhubarb, in 1cm/¼in lengths
- 3-4 tbsp caster sugar, to taste
To serve
- 500ml/1lb 2oz vanilla ice cream
Method
Pre-heat the oven to 140C/275F/Gas 1.
Grease a 20cm/8in square cake tin with butter.
Sieve the flour, a pinch of salt, the ginger, nutmeg and mixed spice together into a large bowl.
Mix in the oatflakes.
Warm the tins of syrup and treacle in hot water to make it easier to measure them out accurately.
Put the syrup, treacle, butter and soft brown sugar into a small saucepan and melt over a gentle heat, bring up to a simmer but do not boil.
Stir into the flour mixture.
Mix in the beaten egg and milk to create a soft, almost pouring, consistency.
Pour into the buttered tin and bake for 1¼ hours, until firm in the centre.
Remove from the oven and leave in the tin for 5-10 minutes before turning out and cutting into squares.
For the hot spiced syrup, simply whisk all the ingredients together in a small pan and warm, but don’t boil.
Place the rhubarb into a saucepan with a little water and the sugar.
Bring to a simmer and cook until just tender.
To serve, place a spoonful of rhubarb in the centre of the plate, top with a ball of ice cream.
Place a piece of parkin on the side and drizzle over the spiced syrup.
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