Yorkshire parkin & blackberry trifle recipe | Good Food
Turn a traditional Bonfire Night treat of freshly baked parkin into James Martin's irresistible layered dinner party dessert that can be assembled early and chilled until serving
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Ingredients
- 50g butter plus extra for greasing
- 100g golden syrup
- 225g self-raising flour
- 100g golden caster sugar
- 2 tsp ground ginger
- 1 tsp bicarbonate of soda
- 1 large egg beaten
- 200ml milk
- 500g fresh or defrosted frozen blackberries
- 50g golden caster sugar
- juice 0.5 lemon
- 75ml amaretto
- 2 large eggs
- 1 large egg yolk
- 75g golden caster sugar
- 50g cornflour
- 300ml full-fat milk
- 300ml double cream
- 1 vanilla pod seeds only
- 100g fresh or defrosted frozen blackberries
- 2 tbsp crystallised ginger chopped
- icing sugar for sprinkling
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