Ginger Parkin with rhubarb & spiced syrup
I hadn't heard of parkin until I came across this recipe on the Guardian website. Parkin is a gingerbread cake traditionally made with oats and molasses that originates in Northern England. The recipe I used didn't have molasses in it, just lots of brown sugar, golden syrup and a little bit of treacle. I didn't use treacle as I didn't want to buy a whole tin of the stuff for one recipe so just used extra golden syrup and a bit of dark muscovado sugar.
I was very tempted to buy an ice cream maker just so I could make the accompanying rhubarb ripple ice cream. But instead I served the parkin with vanilla ice cream and roasted rhubarb. Tart rhubarb is just what this dessert needs: with all that golden syrup it's very sweet. I'll try making the ice cream with Bec's deluxe ice cream maker when in Christchurch sometime.
I also improvised with the "hot spiced treacle" and melted a little bit of golden syrup and added a couple of pinches of mixed spice.
The parkin had an interesting texture - dense and quite chewy. It wasn't as moist as I expected but apparently it gets better with age. The recipe says for the best flavour, keep in an airtight container for three weeks so I will report back on its keeping qualities in a few weeks!
I hadn't heard of parkin until I came across this recipe on the Guardian website. Parkin is a gingerbread cake traditionally made with oats and molasses that originates in Northern England. The recipe I used didn't have molasses in it, just lots of brown sugar, golden syrup and a little bit of treacle. I didn't use treacle as I didn't want to buy a whole tin of the stuff for one recipe so just used extra golden syrup and a bit of dark muscovado sugar.
I was very tempted to buy an ice cream maker just so I could make the accompanying rhubarb ripple ice cream. But instead I served the parkin with vanilla ice cream and roasted rhubarb. Tart rhubarb is just what this dessert needs: with all that golden syrup it's very sweet. I'll try making the ice cream with Bec's deluxe ice cream maker when in Christchurch sometime.
I also improvised with the "hot spiced treacle" and melted a little bit of golden syrup and added a couple of pinches of mixed spice.
The parkin had an interesting texture - dense and quite chewy. It wasn't as moist as I expected but apparently it gets better with age. The recipe says for the best flavour, keep in an airtight container for three weeks so I will report back on its keeping qualities in a few weeks!
This looks gorgeous. Yes please make in Chch next time and I will make the ice cream!
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