Baked ginger parkin with rhubarb recipe
 There are a few elements to this recipe but every one of them would benefit from being prepared in advance so it's a great one for feeding a crowd. 150g/5½oz soft light brown sugar150g/5½oz softened butter, plus extra for greasing250g/9oz golden syrup75g/2½oz black treacle125g/4½oz oat flakes175g/6oz self-raising flour3 tbsp ground ginger1 tsp ground nutmeg1 tsp mixed spicepinch of salt2 free-range eggs, beaten25ml/1fl oz milkvanilla ice cream, to serve 150g/5½oz soft light brown sugar 150g/5½oz softened butter, plus extra for greasing 250g/9oz golden syrup 75g/2½oz black treacle 125g/4½oz oat flakes 175g/6oz self-raising flour 3 tbsp ground ginger 1 tsp ground nutmeg 1 tsp mixed spice pinch of salt 2 free-range eggs, beaten 25ml/1fl oz milk vanilla ice cream, to serve 50g/1¾oz butter75g/2½oz caster sugar1 orange, zest only4 sticks rhubarb, cut into 5cm/2in lengths 50g/1¾oz butter 75g/2½oz caster sugar 1 orange, zest only 4 sticks rhubarb, cut into 5cm/2in lengths 200g/7oz golden syrup100ml/3½fl oz dry cider½ tsp ground mixed spice½ tsp ground ginger¼ tsp ground nutmeg 200g/7oz golden syrup 100ml/3½fl oz dry cider ½ tsp ground mixed spice ½ tsp ground ginger ¼ tsp ground nutmeg Method Preheat the oven to 140C/275F/Gas 1 and butter a 30cm/12in x 20cm/8in cake tin.For the parkin, put the soft brown sugar, butter, syrup and treacle into a small saucepan and melt over a gentle heat.Put the oats, flour, ginger, nutmeg, mixed spice and a pinch of salt into a large bowl, then add the eggs and milk. Pour the melted butter and sugar mixture into the bowl and mix together with a whisk until combined.Pour into the prepared tin and bake for 1¼ hours, or until firm in the centre. Remove from the oven and leave in the tin to cool before turning out and cutting into squares. This is best kept kept in a tin for 2-3 days as it will become really sticky all the way through.For the rhubarb, put the butter, sugar and five tablespoons of water in a large frying pan with the orange zest and rhubarb. Place over a gentle heat to poach for 4-5 minutes, or until just tender, then remove from the heat.For the syrup, combine the golden syrup, cider and spices in a saucepan and bring to the boil. Reduce the heat and cook for 3-4 minutes, or until just thickened. Serve the parkin in squares with a spoonful of rhubarb to one side and the syrup over the top. Finish with a scoop of ice cream. Preheat the oven to 140C/275F/Gas 1 and butter a 30cm/12in x 20cm/8in cake tin. Preheat the oven to 140C/275F/Gas 1 and butter a 30cm/12in x 20cm/8in cake tin. For the parkin, put the soft brown sugar, butter, syrup and treacle into a small saucepan and melt over a gentle heat. For the parkin, put the soft brown sugar, butter, syrup and treacle into a small saucepan and melt over a gentle heat. Put the oats, flour, ginger, nutmeg, mixed spice and a pinch of salt into a large bowl, then add the eggs and milk. Pour the melted butter and sugar mixture into the bowl and mix together with a whisk until combined. Put the oats, flour, ginger, nutmeg, mixed spice and a pinch of salt into a large bowl, then add the eggs and milk. Pour the melted butter and sugar mixture into the bowl and mix together with a whisk until combined. Pour into the prepared tin and bake for 1¼ hours, or until firm in the centre. Pour into the prepared tin and bake for 1¼ hours, or until firm in the centre. Remove from the oven and leave in the tin to cool before turning out and cutting into squares. This is best kept kept in a tin for 2-3 days as it will become really sticky all the way through. Remove from the oven and leave in the tin to cool before turning out and cutting into squares. This is best kept kept in a tin for 2-3 days as it will become really sticky all the way through. For the rhubarb, put the butter, sugar and five tablespoons of water in a large frying pan with the orange zest and rhubarb. Place over a gentle heat to poach for 4-5 minutes, or until just tender, then remove from the heat. For the rhubarb, put the butter, sugar and five tablespoons of water in a large frying pan with the orange zest and rhubarb. Place over a gentle heat to poach for 4-5 minutes, or until just tender, then remove from the heat. For the syrup, combine the golden syrup, cider and spices in a saucepan and bring to the boil. Reduce the heat and cook for 3-4 minutes, or until just thickened. For the syrup, combine the golden syrup, cider and spices in a saucepan and bring to the boil. Reduce the heat and cook for 3-4 minutes, or until just thickened. Serve the parkin in squares with a spoonful of rhubarb to one side and the syrup over the top. Finish with a scoop of ice cream. Serve the parkin in squares with a spoonful of rhubarb to one side and the syrup over the top. Finish with a scoop of ice cream.