Posted by Andy “Lick The Bowl” Bell” & Submitted by Douglas Pretsell (TFC listener from foreign climes)
When I was a wee lad parkin was a Bonfire Night (November 5th) treat.
A chance email to Saturday’s show produced this from Douglas & Peter listening in the UK (they’ve also chirped up from Germany)
Give this a try.
Hi Andy, as requested here is the recipe for Yorkshire ginger parkin. This recipe comes from Britain’s Best Food, which was an ITV programme in the UK. Parkin is a very rich, dark cake made with spices, treacle and ginger and served with that other Yorkshire classic – rhubarb.
* Prep time:10min
* Cook time:1hr 20min
170g (6 oz) self-raising flour
4tsp ground ginger
½ tsp mixed spice
113g (4 oz) medium oatmeal
6 heaped tbs golden syrup
2 tbsp black treacle (the combined quantity of syrup and black treacle should measure 285ml)
170g (6 oz) soft dark brown sugar
170g (6 oz) unsalted butter
2 medium free-range eggs, beaten
1 tbsp milk
1 tbsp ginger wine
2 large pieces stem ginger in syrup, finely chopped
Vanilla custard ice cream:
340ml full cream milk
1 x 284ml carton whipping cream
1 vanilla pod, split lengthways
8 large free range egg yolks
150g (5.25 oz) golden caster sugar
3 sticks rhubarb cut into 2in (5cm) pieces
Golden caster sugar to taste
Ginger syrup sauce:
2 tbsp golden syrup
1 tbsp ginger syrup from the jar
1 tbsp ginger wine
Preheat the oven to 140C
Grease and line a 8in x 12in cake tin (20cm x 30cm)
For the parkin:
1. Sift the flour and spices into a bowl and stir in the oatmeal.
2. Gently heat the syrup, black treacle, sugar and butter in a saucepan or microwave in a jug until the sugar has dissolved.
3. Add to the dry mixture and beat and combine well.
4. Beat the eggs with the milk and add to the pudding mixture followed by the ginger wine. Stir well. Pour into the prepared cake tin and sprinkle with the chopped stem ginger. Bake for 1 – 1 ¼ hours in a pre-heated oven at 140 degrees Celsius (140C/Fan 120C/ 275F/ Gas 1) until firm in the centre. Leave in the tin for 15-20 minutes before serving.
5. Cut into squares and serve with vanilla custard ice cream, baked rhubarb and ginger syrup.
For the vanilla custard ice cream:
1. Put the milk and the cream in a saucepan with the vanilla pod and bring slowly to the boil.
2. Remove from the heat as it approaches boiling point and set aside to infuse for 15 minutes.
3. Beat the egg yolks and sugar until thick and creamy.
4. Scrape the seeds from the vanilla pod into the cream and milk. Discard the pod.
5. Slowly pour the mixture onto the egg yolks and sugar and then return to the pan.
6. Heat gently, stirring constantly with a wooden spoon. Do not allow to boil.
7. When thickened and coats the back of the spoon, remove from the heat and plunge into a bowl of cold water for a few minutes.
8. Set aside to cool – approximately 30 minutes.
9. When thoroughly cool, pour into your ice cream machine and churn for 20-25 minutes or until frozen.
10. Alternatively pour into a plastic container and place in the freezer, stirring after 2 hours. Repeat this freezing-whisking process two more times then leave until thoroughly frozen.
11. Place in the fridge 20 minutes before serving to allow it to soften.
For the baked rhubarb:
1. When the ginger parkin is cooked, set aside until ready to serve.
2. Increase the oven temperature to 180°C/Fan 160°C/380°F/Gas 5
3. Place the rhubarb in a small frying pan with sugar to cover and a sprinkling of water.
4. Cook until the rhubarb starts to soften then transfer to an ovenproof dish and bake for 10-15 minutes until soft and tender but still retains its shape.
5. Serve hot with warm ginger parkin.
For the ginger syrup:
1. Combine all ingredients and heat gently until warm.
2. Drizzle over the ginger parkin.