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Baked Ginger Parkin with Rhubarb, Vanilla Ice Cream and Hot Spiced Syrup

A traditional spiced ginger cake served with poached rhubarb, vanilla ice cream, and a warm spiced cider syrup.

BakingVegetarianDessertGingerRhubarb
Estimated Nutrition
Calories
615.1
kcal / serving
4920.8 kcal total
Carbs
95.1g
per serving
760.4 g total
Fat
24.4g
per serving
195.2 g total
Protein
6.6g
per serving
52.4 g total
Cook Time
85
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
110
g
Self-Rising Flour
175
g
Golden Syrup
50
g
Black Treacle
110
g
Soft Brown Sugar
200
g
Golden Syrup
for the syrup
3
tbsp
Caster Sugar
to taste
Dairy
10
g
Butter
for greasing
110
g
Unsalted Butter
1
piece
Egg
free range, beaten
2
tsp
Full-Fat Milk
500
ml
Vanilla Ice Cream
to serve
GrainsCereals
75
g
Oatflakes
Liquids
2
tsp
Dry Cider
for the syrup
NutsSeeds
1
pinch
Salt
2
tbsp
Ground Ginger
0.5
tsp
Ground Nutmeg
0.5
tsp
Mixed Spice
0.5
tsp
Ground Mixed Spice
for the syrup
Vegetables
255
g
Rhubarb
cut into 1cm lengths

Method

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