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Baked parkin with roasted rhubarb


  • For the parkin

  • 170 g Self Raising Flour

  • Salt

  • 2 tablespoons ground Ginger

  • 1 teaspoon freshly grated Nutmeg

  • 1 teaspoon ground mixed spice

  • 120 g Oat Flakes

  • 250 ml Golden Syrup

  • 75 ml black treacle

  • 150 g unsalted butter plus extra for greasing

  • 150 g soft dark brown sugar

  • 2 medium Free Range Eggs beaten

  • 25 ml Milk

  • For the roasted rhubarb

  • 4 sticks fresh rhubarbs cut into 5cm/2in lengths

  • Sugar to taste

  • Water

  • For the syrup

  • 200 ml Golden Syrup

  • 100 ml apple juice

  • 1 teaspoon ground mixed spice

  • To serve

  • vanilla ice cream

  • fresh sprigs Mint


  • For the parkin:

  • 1.

    Preheat the oven to 140C/275F/Gas 1. Grease a 20 x 30cm/8 x 12in cake tin and line with greaseproof paper.

  • 2.

    Sieve the flour, salt, ginger, nutmeg and mixed spice into a large bowl. Mix in the oats.

  • 3.

    Place the golden syrup, treacle, butter and sugar into a small saucepan and heat gently until melted and well combined. Stir this mixture into the bowl with the dry ingredients.

  • 4.

    Add the beaten egg and milk to the bowl and mix to make a soft, almost pouring, consistency. Pour the mixture into the cake tin.

  • 5.

    Transfer to the oven and bake for 1-1ΒΌ hours, or until firm in the centre. Remove from the oven and leave in the tin for 5-10 minutes before turning out.

  • For the roasted rhubarb:

  • 1.

    Meanwhile, for the roasted rhubarb, place the rhubarb pieces onto a baking sheet and sprinkle with sugar, to taste, and a splash of water. Transfer to the oven and roast for 10-15 minutes, until softened.

  • For the syrup:

  • 1.

    For the syrup, place all the syrup ingredients into a small pan and whisk together over a low heat until well combined.

  • To serve:

  • 1.

    To serve, cut the warm parkin into wedges, top with the rhubarb and drizzle over the syrup. Serve with a scoop of ice cream and a sprig of mint, to garnish.

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