ginger parkin with rum caramel
 
 

Tom Kerridge

The humble Yorkshire parkin is very traditional at this time of year and is a regular feature on Bonfire Night. At the Hand and Flowers, we love a good parkin and enjoy spicing it up a little, so what better way to do that than with ginger and rum? This is a really warming, tasty yet simple pudding.

makes 10 generous portions

160g oats
200g self-raising flour
20g ground ginger
1 tsp ground nutmeg
2 tsp mixed spice
200g dark brown sugar
20ml whole milk
350g golden syrup
100ml black treacle
200g butter
2 medium eggs

for the rum caramel
250g granulated sugar
Juice of 1 orange
50ml rum

01 Heat the oven to 140C (160C non-fan). Spread the oats on a baking tray and toast until golden.

02 Mix the dry ingredients in the bowl of a table-top mixer.

03 Warm the milk, golden syrup, treacle and butter in a pan to about 40C. Once the mix is loose, but not hot, whisk in the eggs.

04 Using the paddle attachment, slowly beat the liquid into the dry mix until properly combined. Spoon into a 20cm lined cake tin and bake for one hour. Remove from the oven and place on a wire rack for 20 minutes or so to cool.

05 To make the rum caramel, heat the sugar in a heavy-based pan until it starts to caramelise, then pour in the orange juice and 50ml water, whisking to remove any lumps. Simmer for 5 minutes to thicken slightly, then pour in the rum.

06 Once the parkin is cool, use a skewer or knife to poke a few holes into the top of the cake. Pour half the caramel onto the parkin to soak up the syrup.

07 When you are ready to serve, cut the parkin into large wedges and serve with extra caramel sauce and good-quality vanilla ice cream.