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

Name: Baked Ginger Parkin with Rhubarb Ripple Ice Cream, Hot Spiced Treacle
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves eight, makes a 20cm square cake
Cuisine: United Kingdom
Ingredients: 100 g soft brown sugar; 100 g self raising flour; 1 beaten egg; 100 g butter; pinch of salt; ½ tsp ground nutmeg; 2 tsp ground ginger; 50 g black treacle; 2 dessertspoons of milk; ½ tsp mixed spice; 75 g oatmeal; 175 g golden syrup

Preparation info

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