Parkin with Rhucello - James Martin Chef

Name: Parkin with Rhucello - James Martin Chef
Ingredients: 100g butter; 1 egg; 4 tbsp milk; 175g golden syrup; 50g treacle; 100g light soft brown sugar; 80g oats; 100g self-rising flour; 1 tsp ground ginger; ½ tsp ground nutmeg; ½ tsp mixed spice; 100g golden syrup; 50ml Rhucello; ½ tsp allspice; ½ tsp ginger; 1 cinnamon stick; 2 blood oranges, juice and zest; Vanilla ice cream; Preheat the oven to 150°C and grease a 22cm square tin.; For the Parkin, melt the butter and then mix all the remaining ingredients in. Pour into a greased tin and bake for 1 hour.; To serve, warm all the ingredients together for the sauce, add cook gently for 2 minutes, cut the parkin into squares drizzle over the sauce and serve with the ice cream.

www.jamesmartinchef.co.uk

Parkin with Rhucello—a rich, gingery cake with spices, soft oats, drizzled with rhubarb and blood orange syrup, topped with vanilla ice cream!

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Ingredients

100g butter
1 egg
4 tbsp milk
175g golden syrup
50g treacle
100g light soft brown sugar
80g oats
100g self-rising flour
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp mixed spice
100g golden syrup
50ml Rhucello
½ tsp allspice
½ tsp ginger
1 cinnamon stick
2 blood oranges, juice and zest
Vanilla ice cream
Preheat the oven to 150°C and grease a 22cm square tin.
For the Parkin, melt the butter and then mix all the remaining ingredients in. Pour into a greased tin and bake for 1 hour.
To serve, warm all the ingredients together for the sauce, add cook gently for 2 minutes, cut the parkin into squares drizzle over the sauce and serve with the ice cream.