- For the hot spiced syrup
- For the rhubarb
- To serve
- 500ml/1lb 2oz vanilla ice cream
- Pre-heat the oven to 140C/275F/Gas 1.
- Grease a 20cm/8in square cake tin with butter.
- Sieve the flour, a pinch of salt, the ginger, nutmeg and mixed spice together into a large bowl.
- Mix in the oatflakes.
- Warm the tins of syrup and treacle in hot water to make it easier to measure them out accurately.
- 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.
- Stir into the flour mixture.
- Mix in the beaten egg and milk to create a soft, almost pouring, consistency.
- Pour into the buttered tin and bake for 1¼ hours, until firm in the centre.
- Remove from the oven and leave in the tin for 5-10 minutes before turning out and cutting into squares.
- For the hot spiced syrup, simply whisk all the ingredients together in a small pan and warm, but don’t boil.
- Place the rhubarb into a saucepan with a little water and the sugar.
- Bring to a simmer and cook until just tender.
- To serve, place a spoonful of rhubarb in the centre of the plate, top with a ball of ice cream.
- Place a piece of parkin on the side and drizzle over the spiced syrup.
Nutty toffee apples
Studded with crunchy nuts, these grown-up toffee apples work well for a Halloween or Bonfire Night party recipe.
- Push the wooden sticks halfway into the apples at the stalk end.
- Dissolve the sugar and water in a thick-bottomed pan over a gentle heat.
- 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).
- Remove the pan from the heat and gently stir in the nuts.
- 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.
- Let them cool then eat
MORE RECIPES TO COME