Ginger Parkin with Rhubarb

'Recipe adapted from bbc.co.uk'

Ingredients:

For the Parkin

150g/5½oz soft light brown sugar

150g/5½oz softened butter, plus extra for greasing

250g/9oz golden syrup

75g/2½oz black treacle

125g/4½oz oat flakes

175g/6oz self-raising flower

3 tbsp ground ginger

1 tsp ground nutmeg

1 tsp mixed spice

pinch of salt

2 free-range eggs, beaten

25ml/1fl oz milk

vanilla ice cream, to serve

For the rhubarb:

50g/1¾oz butter

75g/2½oz caster sugar

1 orange, zest only

4 sticks rhubarb cut into 5cm/2in lengths

For the syrup:

200g/7oz golden syrup

100ml/3½fl oz dry cider

½ tsp ground mixed spice

½ tsp ground ginger

¼ tsp ground nutmeg

Method:

Preheat the oven to 140C/275F/Gas 1 and butter a 30cm/12in x 20cm/8in cake tin

To make the Parkin, put the soft brown sugar, butter, syrup and treacle into a small saucepan and melt over a gentle heat

Place the oats, flour, ginger, nutmeg, mixed spice and a pinch of salt into a large mixing bowl, then add the eggs and milk.

Pour the melted butter and sugar mixture into the bowl and mix together with a whisk until it’s combined

Pour into the prepared tin and bake for 1¼ hours, or until firm in the centre

Remove from the oven and leave in the tin to cool before turning out and cutting into squares. This is best kept in a tin for 2-3 days, as it will become sticky all the way through

Now for the rhubarb, put the butter, sugar and five tablespoons of water in a large frying pan with the orange zest and rhubarb

Place the pan over a gentle heat to poach for 4-5 minutes, or until just tender, then remove it from the heat

To make the syrup, combine the golden syrup, cider and spices in a saucepan and bring it to the boil. Reduce the heat and cook for 3-4 minutes, or until just thickened

Serve the parkin in squares with a spoonful of rhubarb to one side and the syrup over the top

Finish with a scoop of ice cream