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Sticky ginger skillet parkin

Ingredients

  1. Step 1 200g salted butter , chopped
  2. Step 2 85g light brown soft sugar
  3. Step 3 85g treacle
  4. Step 4 185g golden syrup
  5. Step 5 250g self-raising flour
  6. Step 6 2 tsp ground ginger
  7. Step 7 1 tsp mixed spice
  8. Step 8 100g porridge oats
  9. Step 9 2 large eggs
  10. Step 10 2 tbsp milk
  11. Step 11 2 balls stem ginger from a jar, chopped, plus 2 tbsp syrup from the jar, and extra to serve
  12. Step 12 custard or ice cream, to serve (optional)
Sticky ginger skillet parkin
Calories: 448 Carbohydrate: 41 g Protein: 19 g Fat: 22 g
Cook time: 60 minutes Prep time: 10 minutes Total time: 70 minutes Servings: 1012

TAGS

Afternoon tea Dessert Treat Anna Glover Autumn Bonfire Night Dessert halloween Indulgent Parkin Pudding Afternoon tea Dessert Treat Anna Glover Autumn Bonfire Night Dessert halloween Indulgent Parkin Pudding Afternoon tea Dessert Treat Anna Glover Autumn Bonfire Night Dessert halloween Indulgent Parkin Pudding

Directions

  1. Step 1 Heat the oven to 150C/130C fan/gas 2. Put a heavy-bottomed 25cm ovenproof frying pan or skillet over a low heat and gently melt the butter, sugar, treacle and golden syrup together, stirring with a wooden spoon, until the butter is just melted and everything is combined. Remove from the heat and leave to cool slightly for 5-10 mins.
  2. Step 2 https://www.bbcgoodfood.com/review/best-whisks Sieve the flour and spices together, then mix in the oats. Whisk the eggs, milk, stem ginger and ginger syrup together in a bowl or jug. Stir the dry ingredients into the cooled butter mixture until well combined. Stir in the ginger, milk and egg mixture until you have a thick cake batter. Transfer to the oven and bake for 45-50 mins until firm and risen. Serve scooped from the pan with extra ginger syrup and custard or ice cream, if you like, or leave to cool and eat cold. Will keep, wrapped in baking parchment, for up to seven days. TWIST IT Rum & raisin parkin Pour rum over a handful of raisins and leave to soak overnight. Mix most into the batter, then serve with with extra raisins scattered over. Sticky pear & parkin sundaes Pile cubes of parkin into glasses with a chopped canned pear, toffee ice cream and some ginger syrup mixed with whisky. Top with toasted pecans. Caramelised banana, parkin & custard Fry a sliced banana in butter until golden, add a drizzle of golden syrup and carefully toss. Serve over parkin with thick custard.