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Yorkshire Rhubarb Trifle
Forced Yorkshire Rhubarb Trifle with Ginger Wine-soaked Parkin Crumbs
- Serves
4
- Difficulty
Medium
Published 2011
People love a good old trifle. I’ve given this a twist by using parkin as the sponge, which is a Yorkshire spiced ginger cake traditionally served on bonfire night, and then added green ginger wine instead of sherry, not forgetting the main event of poached tender pink forced rhubarb.
Ingredients
10 sticks 100 ml - caster sugar
Method
To make the parkin, heat the golden syrup, butter, treacle and sugar in a large saucepan, then add the flour, oats, eggs, spices and mix. Pour into a greaseproof-lined shallow baking tray and
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