Parkin with cider and golden syrup sauce recipe
 Parkin is the perfect sweet ginger traybake, ideal for bonfire parties and Halloween. 110g/4oz self-raising flourpinch salt2 tbsp ground ginger½ tsp ground nutmeg½ tsp mixed spice75g/2½oz oat flakes175g/6oz golden syrup50g/1¾oz black treacle110g/4oz unsalted butter110g/4oz soft brown sugar1 free-range egg, beaten2 tsp milk 110g/4oz self-raising flour pinch salt 2 tbsp ground ginger ½ tsp ground nutmeg ½ tsp mixed spice 75g/2½oz oat flakes 175g/6oz golden syrup 50g/1¾oz black treacle 110g/4oz unsalted butter 110g/4oz soft brown sugar 1 free-range egg, beaten 2 tsp milk 200g/7oz golden syrup50ml/2fl oz apple juice1 tsp mixed spice50ml/2fl oz ciderice cream, to serve 200g/7oz golden syrup 50ml/2fl oz apple juice 1 tsp mixed spice 50ml/2fl oz cider ice cream, to serve Method For the parkin, preheat the oven to 140C/275F/Gas 1 and butter a 20cm/8in square cake tin. Sieve the flour, salt, ginger, nutmeg and mixed spice together into a large bowl. Mix in the oat flakes.Put the syrup, treacle, butter and sugar into a small saucepan and melt over a gentle heat. Bring up to a simmer but do not boil. When the butter and sugar have melted, pour into the flour mixture and stir to combine.Mix in the beaten egg and milk to create a soft, almost pouring consistency batter. Pour into the buttered tin and bake for 50 minutes, or until firm in the centre. Remove from the oven and leave to cool in the tin for 5-10 minutes before turning out and cutting into squares.For the sauce, place all the ingredients in a saucepan, bring to the boil and simmer until a syrup consistency is formed.Serve a square of parkin on each plate, then spoon over the syrup. Finish with a scoop of ice cream. For the parkin, preheat the oven to 140C/275F/Gas 1 and butter a 20cm/8in square cake tin. For the parkin, preheat the oven to 140C/275F/Gas 1 and butter a 20cm/8in square cake tin. Sieve the flour, salt, ginger, nutmeg and mixed spice together into a large bowl. Mix in the oat flakes. Sieve the flour, salt, ginger, nutmeg and mixed spice together into a large bowl. Mix in the oat flakes. Put the syrup, treacle, butter and sugar into a small saucepan and melt over a gentle heat. Bring up to a simmer but do not boil. When the butter and sugar have melted, pour into the flour mixture and stir to combine. Put the syrup, treacle, butter and sugar into a small saucepan and melt over a gentle heat. Bring up to a simmer but do not boil. When the butter and sugar have melted, pour into the flour mixture and stir to combine. Mix in the beaten egg and milk to create a soft, almost pouring consistency batter. Mix in the beaten egg and milk to create a soft, almost pouring consistency batter. Pour into the buttered tin and bake for 50 minutes, or until firm in the centre. Pour into the buttered tin and bake for 50 minutes, or until firm in the centre. Remove from the oven and leave to cool in the tin for 5-10 minutes before turning out and cutting into squares. Remove from the oven and leave to cool in the tin for 5-10 minutes before turning out and cutting into squares. For the sauce, place all the ingredients in a saucepan, bring to the boil and simmer until a syrup consistency is formed. For the sauce, place all the ingredients in a saucepan, bring to the boil and simmer until a syrup consistency is formed. Serve a square of parkin on each plate, then spoon over the syrup. Finish with a scoop of ice cream. Serve a square of parkin on each plate, then spoon over the syrup. Finish with a scoop of ice cream.