Ingredients
- For the parkin
-
- 170g/6oz
self-raising flour - pinch
salt - 2 tbsp
ground ginger - 1 tsp freshly grated
nutmeg - 1 tsp ground mixed spice
- 120g/5oz oat flakes
- 250ml/8fl oz
golden syrup - 75ml/2fl oz
black treacle - 150g/6oz unsalted
butter, plus extra for greasing - 150g/6oz soft dark
brown sugar - 2 medium free-range
eggs, beaten - 25ml/1fl oz
milk
- 170g/6oz
- For the roasted rhubarb
-
- 4 sticks fresh
rhubarb, cut into 5cm/2in lengths sugar, to taste - splash water
- 4 sticks fresh
- For the syrup
-
- 200ml/7fl oz
golden syrup - 100ml/3½fl oz
apple juice - 1 tsp ground mixed spice
- 200ml/7fl oz
- To serve
-
- vanilla
ice cream - fresh
mint sprigs
- vanilla
Preparation method
-
Preheat the oven to 140C/275F/Gas 1. Grease a 20 x 30cm/8 x 12in cake tin and line with greaseproof paper.
-
Sieve the flour, salt, ginger, nutmeg and mixed spice into a large bowl. Mix in the oats.
-
Place the golden syrup, treacle, butter and sugar into a small saucepan and heat gently until melted and well combined. Stir this mixture into the bowl with the dry ingredients.
-
Add the beaten egg and milk to the bowl and mix to make a soft, almost pouring, consistency. Pour the mixture into the cake tin.
-
Transfer to the oven and bake for 1-1¼ hours, or until firm in the centre. Remove from the oven and leave in the tin for 5-10 minutes before turning out.
-
Meanwhile, for the roasted rhubarb, place the rhubarb pieces onto a baking sheet and sprinkle with sugar, to taste, and a splash of water. Transfer to the oven and roast for 10-15 minutes, until softened.
-
For the syrup, place all the syrup ingredients into a small pan and whisk together over a low heat until well combined.
-
To serve, cut the warm parkin into wedges, top with the rhubarb and drizzle over the syrup. Serve with a scoop of ice cream and a sprig of mint, to garnish.