Baked Ginger Parkin with Rhubarb Ripple Ice Cream, Hot Spiced Treacle

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Preparation info

  • Dessert - Serves

    eight,

    makes a 20 cm square cake
    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

One of my all-time favourites, a dish we put together five or six years ago and everybody loves it. A real north country dish. Bright pink stems from the ‘Yorkshire Triangle’, home of English forced rhubarb. The cake itself is a particular favourite around bonfire night. Matthew Fort of the Guardian made it his ‘Dish of the Year’, describing it as “A brilliant addition to the roll of honour of British puddings, tarty, tasty, spicey, racy and plum duff delicious! ” Served at The Star with a shot of rhubarb schnapps.

Ingredients

    Method