Parkin with Cider and Golden Syrup Sauce

A classic sweet ginger oat traybake served with a warm cider-infused golden syrup sauce and ice cream.

Baking Vegetarian Dessert Ginger British

Estimated Nutrition

Calories

747.1

kcal / serving

4482.5 kcal total

Carbs

132.6g

per serving

795.8 g total

Fat

21.4g

per serving

128.4 g total

Protein

6.4g

per serving

38.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Self-Rising Flour

175

Golden Syrup

For the parkin batter

Black Treacle

110

Soft Brown Sugar

200

Golden Syrup

For the sauce

Dairy

110

Unsalted Butter

piece

Egg

Beaten

tsp

Milk

scoop

Ice Cream

To serve

GrainsCereals

Oat Flakes

Liquids

Apple Juice

Cider

NutsSeeds

pinch

Salt

tbsp

Ground Ginger

0.5

tsp

Ground Nutmeg

0.5

tsp

Mixed Spice

tsp

Mixed Spice

For the sauce

Method

Serve parkin squares topped with the warm syrup and a scoop of ice cream.

Sift the flour, salt, ginger, nutmeg, and mixed spice into a bowl and stir in the oats.

Melt the syrup, treacle, butter, and sugar in a saucepan over low heat until simmering.

Pour the melted mixture into the dry ingredients and stir to combine well.

Add the beaten egg and milk, stirring until the batter reaches a soft pouring consistency.

Pour the batter into the tin and bake for 50 minutes until the center is firm.

Cool the parkin in the tin for 10 minutes before turning it out and cutting into squares.

Combine sauce ingredients in a pan, boil, and simmer until thickened into a syrup.

Preheat the oven to 140°C and grease a 20cm square cake tin with butter.