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Baked ginger parkin with rhubarb

Prep time less than 30 mins
Cook time less than 30 mins
Serves 8
Dietary Vegetarian
From James Martin: Home Comforts
There are a few elements to this recipe but every one of them would benefit from being prepared in advance so it's a great one for feeding a crowd.

Method


  1. Preheat the oven to 140C/275F/Gas 1 and butter a 30cm/12in x 20cm/8in cake tin.

  2. For the parkin, put the soft brown sugar, butter, syrup and treacle into a small saucepan and melt over a gentle heat.

  3. Put the oats, flour, ginger, nutmeg, mixed spice and a pinch of salt into a large bowl, then add the eggs and milk. Pour the melted butter and sugar mixture into the bowl and mix together with a whisk until combined.

  4. Pour into the prepared tin and bake for 1¼ hours, or until firm in the centre.

  5. Remove from the oven and leave in the tin to cool before turning out and cutting into squares. This is best kept kept in a tin for 2-3 days as it will become really sticky all the way through.

  6. For the rhubarb, put the butter, sugar and five tablespoons of water in a large frying pan with the orange zest and rhubarb. Place over a gentle heat to poach for 4-5 minutes, or until just tender, then remove from the heat.

  7. For the syrup, combine the golden syrup, cider and spices in a saucepan and bring to the boil. Reduce the heat and cook for 3-4 minutes, or until just thickened.

  8. Serve the parkin in squares with a spoonful of rhubarb to one side and the syrup over the top. Finish with a scoop of ice cream.

Ingredients

For the parkin

  • 150g/5½oz soft light brown sugar
  • 150g/5½oz softened butter, plus extra for greasing
  • 250g/9oz golden syrup
  • 75g/2½oz black treacle
  • 125g/4½oz oat flakes
  • 175g/6oz self-raising flour
  • 3 tbsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp mixed spice
  • pinch of salt
  • 2 free-range eggs, beaten
  • 25ml/1fl oz milk
  • vanilla ice cream, to serve

For the rhubarb

  • 50g/1¾oz butter
  • 75g/2½oz caster sugar
  • 1 orange, zest only
  • 4 sticks rhubarb, cut into 5cm/2in lengths

For the syrup

  • 200g/7oz golden syrup
  • 100ml/3½fl oz dry cider
  • ½ tsp ground mixed spice
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg

Shopping List

Baked ginger parkin with rhubarb

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