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.