Parkin
Yorkshire Parkin with Spiced Rhubarb and Vanilla Ice Cream. Rich, sticky Parkin packed with oats, golden syrup, and warm spices, served with Yorkshire rhubarb and vanilla ice cream. Autumn on a plate!
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 raising flour
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp mixed spice
For the Rhubarb
- 100g golden syrup
- 50 ml dry cider
- ½ tsp mixed spice
- 6 sticks of Yorkshire rhubarb, cut into batons
To serve
- Vanilla ice cream
Method
- Grease a 22cm square tin. Heat the oven to 150c.
- Melt the syrup, sugar, treacle and butter together.
- Mix with all of the other ingredients, then pour into the tin and bake for 1 hour. Wrap in foil.
- For the rhubarb, warm the golden syrup, cider and mixed spice, then add the rhubarb and cook gently for 2 minutes.
- Cut the parkin into squares, drizzle over the sauce and rhubarb. 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 raising flour
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp mixed spice
For the Rhubarb
- 100g golden syrup
- 50 ml dry cider
- ½ tsp mixed spice
- 6 sticks of Yorkshire rhubarb, cut into batons
To serve
- Vanilla ice cream
Method
- Grease a 22cm square tin. Heat the oven to 150c.
- Melt the syrup, sugar, treacle and butter together.
- Mix with all of the other ingredients, then pour into the tin and bake for 1 hour. Wrap in foil.
- For the rhubarb, warm the golden syrup, cider and mixed spice, then add the rhubarb and cook gently for 2 minutes.
- Cut the parkin into squares, drizzle over the sauce and rhubarb. Serve with the ice cream.
