Ginger parkin with rhubarb and spiced syrup

Ginger parkin with rhubarb and spiced syrup

By
From
Home Comforts
Serves
8
Photographer
Yuki Sigura

This is best when made in advance and kept in an airtight tin for two or three days, as it will become really sticky all the way through.

Ingredients

Quantity Ingredient

For the parkin

Quantity Ingredient
150g softened unsalted butter, plus more for the tin
150g soft light brown sugar
250g golden syrup
75g black treacle
125g rolled oats
175g self-raising flour
3 tablespoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon mixed spice
pinch salt
2 eggs, lightly beaten
25ml milk

For the rhubarb

Quantity Ingredient
50g unsalted butter
75g caster sugar
1 orange, finely grated zest
4 rhubarb sticks, cut into 5cm lengths

For the sauce

Quantity Ingredient
200g golden syrup
100ml dry cider
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Method

  1. For the parkin, preheat the oven to 140°C and butter a 30 x 20cm cake tin.
  2. Put the 150g of butter, soft brown sugar, syrup and treacle into a small saucepan and melt over a gentle heat. Tip the oats, flour, spices and salt into a bowl, mix together, then add the eggs and milk. Pour the contents of the saucepan on to the flour mixture and stir together with a whisk until combined.
  3. Pour into the prepared tin and bake for 1¼ hours, or until firm to the touch in the centre.
  4. Remove from the oven and leave in the tin to cool before turning out. When cold, store in an airtight tin, ideally for a couple of days.
  5. To cook the rhubarb, put the butter, sugar and 75ml of water into a sauté pan with the orange zest and rhubarb and set over a gentle heat to poach for four or five minutes until just tender, then remove from the heat.
  6. For the sauce, place the syrup, cider and spices into a saucepan and bring to the boil, then cook for three or four minutes until just thickened.
  7. Cut the parkin into squares and place them on plates. Spoon the rhubarb to one side and pour a little syrup over the top. Serve with vanilla ice cream, if you like.
Tags:
James Martin
Saturday Kitchen
comfort food
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