Parkin Knickerbocker Glory
Who doesn't love the retro treat that is a Knickerbocker Glory? This one has added Parkin for an autumnal vibe!
Ingredients
For the Parkin
- 100g butter
- 4 tbsp milk
- 175g golden syrup
- 50g treacle
- 100g light soft brown sugar
- 80g oats
- 100g self raising flower
- 1tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp mixed spice
- 1 egg
For the compote:
- 300g rhubarb, thinly sliced
- 1 orange, juice and zest
- 100g caster sugar
To serve:
- Vanilla ice cream
- 500ml whipped cream
- Ginger syrup
- 1 ginger stem, chopped
Method
Melt the butter, syrup and treacle in a pan over a low heat. Add the milk and warm everything through.
In a bowl, mix the dry ingredients together and add the egg. Whisk in the warm, wet ingredients as above.
Pour into a lined square cake tin and bake in the oven at 160C for one hour.
Put the rhubarb, orange juice, zest and sugar into a pan and cook for ten minutes then allow to cool.
To serve, put a chunk of parkin in the bottom of a tall glass. Spoon over the compote, followed by a scoop of ice- cream, then repeat these layers. Pipe the cream on top, drizzle over the syrup, and finish with the chopped ginger.
Ingredients
For the Parkin
- 100g butter
- 4 tbsp milk
- 175g golden syrup
- 50g treacle
- 100g light soft brown sugar
- 80g oats
- 100g self raising flower
- 1tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp mixed spice
- 1 egg
For the compote:
- 300g rhubarb, thinly sliced
- 1 orange, juice and zest
- 100g caster sugar
To serve:
- Vanilla ice cream
- 500ml whipped cream
- Ginger syrup
- 1 ginger stem, chopped
Method
Melt the butter, syrup and treacle in a pan over a low heat. Add the milk and warm everything through.
In a bowl, mix the dry ingredients together and add the egg. Whisk in the warm, wet ingredients as above.
Pour into a lined square cake tin and bake in the oven at 160C for one hour.
Put the rhubarb, orange juice, zest and sugar into a pan and cook for ten minutes then allow to cool.
To serve, put a chunk of parkin in the bottom of a tall glass. Spoon over the compote, followed by a scoop of ice- cream, then repeat these layers. Pipe the cream on top, drizzle over the syrup, and finish with the chopped ginger.
