BBC navigation

BBC

Baked ginger parkin with rhubarb, vanilla ice cream and hot spiced syrup

Ingredients

For the hot spiced syrup
For the rhubarb
To serve

Preparation method

  1. Pre-heat the oven to 140C/275F/Gas 1.

  2. Grease a 20cm/8in square cake tin with butter.

  3. Sieve the flour, a pinch of salt, the ginger, nutmeg and mixed spice together into a large bowl.

  4. Mix in the oatflakes.

  5. Warm the tins of syrup and treacle in hot water to make it easier to measure them out accurately.

  6. Put the syrup, treacle, butter and soft brown sugar into a small saucepan and melt over a gentle heat, bring up to a simmer but do not boil.

  7. Stir into the flour mixture.

  8. Mix in the beaten egg and milk to create a soft, almost pouring, consistency.

  9. Pour into the buttered tin and bake for 1¼ hours, until firm in the centre.

  10. Remove from the oven and leave in the tin for 5-10 minutes before turning out and cutting into squares.

  11. For the hot spiced syrup, simply whisk all the ingredients together in a small pan and warm, but don't boil.

  12. Place the rhubarb into a saucepan with a little water and the sugar.

  13. Bring to a simmer and cook until just tender.

  14. To serve, place a spoonful of rhubarb in the centre of the plate, top with a ball of ice cream.

  15. Place a piece of parkin on the side and drizzle over the spiced syrup.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 26 April

James is joined by world-class chefs Claude Bosi, Daniel Clifford and Elena Arzak.

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.