Chocolate parkin with marbled custard
Sticky chocolate parkin shares top billing with chocolate and ginger custard rippled with spiced cream in this retro pudding recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Cake pan
- Fine-mesh sieve
- Skewer
- Saucepan
- Oven
- Stove
- Mixing bowl
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Parchment paper
- Plate
Ingredients
- 100g unsalted butter, plus extra to grease
- 100g black treacle
- 200g golden syrup
- 100g dark brown muscovado sugar
- 150g self-raising flour
- 50g cocoa powder
- 2 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp bicarbonate of soda
- 100g porridge oats
- 1 medium free-range egg, beaten
- 80ml whole milk
- 300ml double cream
- 2 cinnamon sticks
- 2 cloves
- ½ tsp vanilla extract
- 150ml whole milk
- 150ml double cream
- 2 medium free-range egg yolks
- 1½ tbsp golden caster sugar
- 1½ tbsp cocoa powder
- ½ tsp cornflour
- 2 stem ginger balls Specialist kit
- 20cm square cake tin
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