Baked Ginger Parkin with Rhubarb

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

Baking Vegetarian Dessert Ginger Rhubarb

Estimated Nutrition

Calories

765.1

kcal / serving

6120.8 kcal total

Carbs

128g

per serving

1024 g total

Fat

24.8g

per serving

198.4 g total

Protein

6.8g

per serving

54.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Soft Light Brown Sugar

250

175

200

for syrup

Dairy

150

Butter

softened, plus extra for greasing

piece

free-range, beaten

scoop

to serve

for rhubarb

Fruits

piece

Orange

zest only

GrainsCereals

125

Oat Flakes

Liquids

100

Dry Cider

NutsSeeds

tbsp

tsp

tsp

pinch

0.5

tsp

Mixed Spice

for syrup

0.5

tsp

Ground Ginger

for syrup

0.25

tsp

Ground Nutmeg

for syrup

Vegetables

stick

Rhubarb

cut into 5cm lengths

Method

Whisk oats, flour, spices, salt, eggs, milk, and the melted mixture in a large bowl.

Pour batter into the tin and bake for 75 minutes until firm.

Preheat the oven to 140°C and butter a 30cm x 20cm cake tin.

Cool the parkin in the tin before cutting into squares.

Melt brown sugar, butter, syrup, and treacle in a saucepan over gentle heat.

Poach rhubarb, butter, sugar, orange zest, and 75ml water in a pan for 5 minutes.

Boil golden syrup, cider, and spices in a saucepan for 4 minutes until thickened.

Serve parkin squares with rhubarb, warm syrup, and a scoop of ice cream.