Christmas was weeks ago now, but here in the My Appliances office we’re still craving hearty food and stodgy, spice-filled cakes. Today, then, we’re in luck – and so are you – as Paul Squire from Cook and Waiter is sharing his recipe for the perfect parkin.
Cook and Waiter, run by Paul Squire, believe that entertaining should be about providing a more intimate and rewarding experience for the guest and the host – no matter what the reason for the party. And if you’re planning a soiree of your own this weekend, why not whip up some sweet treats like parkin to pass round your guests?
So grab your apron and fire up the oven; this recipe will fill your home with the delightful scent of ginger and nutmeg – simply delicious!
Baked Ginger Parkin with Rhubarb Ripple Ice Cream and Hot Spiced Treacle – serves approx. 8 guests
100g self-raising flour
Pinch of salt
2 tsp ground ginger
½ tsp ground nutmeg
½ tsp mixed spice
100g medium oatmeal
175g golden syrup
50g black treacle
100g soft brown sugar
1 egg, beaten
Rhubarb Ripple Ice Cream – makes approx 3.5 litres
1.75 litres double cream
½ vanilla pod,
15 egg yolks
350g caster sugar
400g rhubarb, chopped and slightly stewed, sweeten with sugar if required
Hot spiced treacle
200ml golden syrup
1/2tsp ground mixed spice
2. Sieve together flour, salt, ginger, nutmeg and mixed spice
3. Mix in the oatmeal, before melting down the syrup, treacle, butter and brown sugar and simmer, but don’t boil.
4. Then stir in the dry mix and blend together.
5. Add the beaten egg and milk to the mixture.
6. Pour into a greased 20cm-square tin. Bake for 1 ¼ hours until firm in the centre.
2. Beat egg yolks and sugar for 10 mins until pale and thick.
3. Pour hot cream over eggs and mix.
4. Chill, churn and add stewed rhubarb at the end creating a ripple effect.
Enjoy this recipe? Keep your eye on our blog here at My Appliances for more of the same. A huge thanks for Paul for sharing his parkin recipe with us today – we can’t wait to give it a go.
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