Parkin with Rhucello
Parkin with Rhucello—a rich, gingery cake with spices, soft oats, drizzled with a rhubarb and blood orange syrup (with a cheeky splash of Rhucello) and topped with vanilla ice cream!
Ingredients
For the Parkin:
- 100g butter
- 1 egg
- 4 tbsp milk
- 175g golden syrup
- 50g treacle
- 100g light soft brown sugar
- 80g oats
- 100g self-rising flour
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp mixed spice
For the Rhubarb Syrup:
- 100g golden syrup
- 50ml Rhucello
- ½ tsp allspice
- ½ tsp ginger
- 1 cinnamon stick
- 2 blood oranges, juice and zest
To serve
- Vanilla ice cream
Method
- Preheat the oven to 150°C and grease a 22cm square tin.
- For the Parkin, melt the butter and then mix all the remaining ingredients in. Pour into a greased tin and bake for 1 hour.
- To serve, warm all the ingredients together for the sauce, add cook gently for 2 minutes, cut the parkin into squares drizzle over the sauce and serve with the ice cream.
Ingredients
For the Parkin:
- 100g butter
- 1 egg
- 4 tbsp milk
- 175g golden syrup
- 50g treacle
- 100g light soft brown sugar
- 80g oats
- 100g self-rising flour
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp mixed spice
For the Rhubarb Syrup:
- 100g golden syrup
- 50ml Rhucello
- ½ tsp allspice
- ½ tsp ginger
- 1 cinnamon stick
- 2 blood oranges, juice and zest
To serve
- Vanilla ice cream
Method
- Preheat the oven to 150°C and grease a 22cm square tin.
- For the Parkin, melt the butter and then mix all the remaining ingredients in. Pour into a greased tin and bake for 1 hour.
- To serve, warm all the ingredients together for the sauce, add cook gently for 2 minutes, cut the parkin into squares drizzle over the sauce and serve with the ice cream.
