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
If you don’t want to make the parkin you could use some bought ginger cake as an alternative.
Cut the forced rhubarb into 5cm pieces and place in a deep baking tray. Pour approximately
To make the custard, whisk the egg yolks and sugar together, and add the flour and whisk. Bring the milk to the boil with the vanilla and ginger, and pour over the egg mix. Whisk and return to the pan,
To make the chantilly cream, whip the double cream, icing sugar and the vanilla seeds to soft peak.
To make the trifles, crumble some parkin into the bottom of an individual serving glass (or you could make one large one). Pour on some green ginger wine - as much as is desired! Soak the gelatine leaves in cold water for a few minutes, then squeeze them out and melt in a pan. Stir into the poached rhubarb and liquor, and set in the fridge at least 30 minutes. Remove once set and spoon in the custard, and then spoon or pipe some of the cream on top. Finish with the rhubarb syrup, pistachio nuts and a dusting of icing sugar.