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SOME MORE OF SCARY MARY’S RECIPES


Baked ginger parkin with rhubarb, vanilla ice cream and hot spiced syrup

Ingredients

For the hot spiced syrup
For the rhubarb
To serve

Preparation method

  1. Pre-heat the oven to 140C/275F/Gas 1.
  2. Grease a 20cm/8in square cake tin with butter.
  3. Sieve the flour, a pinch of salt, the ginger, nutmeg and mixed spice together into a large bowl.
  4. Mix in the oatflakes.
  5. Warm the tins of syrup and treacle in hot water to make it easier to measure them out accurately.
  6. Put the syrup, treacle, butter and soft brown sugar into a small saucepan and melt over a gentle heat, bring up to a simmer but do not boil.
  7. Stir into the flour mixture.
  8. Mix in the beaten egg and milk to create a soft, almost pouring, consistency.
  9. Pour into the buttered tin and bake for 1¼ hours, until firm in the centre.
  10. Remove from the oven and leave in the tin for 5-10 minutes before turning out and cutting into squares.
  11. For the hot spiced syrup, simply whisk all the ingredients together in a small pan and warm, but don’t boil.
  12. Place the rhubarb into a saucepan with a little water and the sugar.
  13. Bring to a simmer and cook until just tender.
  14. To serve, place a spoonful of rhubarb in the centre of the plate, top with a ball of ice cream.
  15. Place a piece of parkin on the side and drizzle over the spiced syrup.

    Nutty toffee apples

    Nutty toffee apples

    Studded with crunchy nuts, these grown-up toffee apples work well for a Halloween or Bonfire Night party recipe.

    Ingredients

    Preparation method

    1. Push the wooden sticks halfway into the apples at the stalk end.
    2. Dissolve the sugar and water in a thick-bottomed pan over a gentle heat.
    3. Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this).
    4. Remove the pan from the heat and gently stir in the nuts.
    5. Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment.
    6. Let them cool then eat

     MORE RECIPES TO COME

About poetreecreations

I am an author writer publisher web administrator I run poetry workshops in the community. My published Manners childrens poetry book can be found at www.waterstones.com

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