BBC Food - Recipes - Ginger parkin with ginger ice cream and sugared hazelnuts
This recipe is guaranteed to please anyone who loves ginger, making your own ice cream makes the dish extra special.
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Cooking tools:
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- Mixing bowl
- Freezer-proof container
- Freezer
- Cake pan
- Oven
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- Stove
- Baking sheet
- Parchment paper
- Skillet
- Pastry brush
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- 500ml/18fl oz double cream
- 7 tbsp stem ginger syrup , from a jar
- ½ tsp ground ginger
- 4 tbsp honey
- 110g/3¾oz stem ginger from a jar, finely chopped
- 150g/5½oz soft light brown sugar
- 150g/5½oz softened butter , plus extra for greasing
- 250g/9oz golden syrup
- 75g/2¾oz black treacle
- 125g/4½oz oats
- 175g/6oz self-raising flour
- 3 tbsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp mixed spice
- pinch salt
- 2 free-range eggs , beaten
- 5 tsp milk
- 1 free-range egg white
- 550g/1lb 4oz whole hazelnuts
- 200g/7oz caster sugar
- ¼ tsp sea salt
- 150g/5½oz caster sugar
- 200g/7oz fresh strawberries
- lemon verbena
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