Sticky Toffee Apple Parkin
Combining the best of Bonfire Night food, this makes a fine treat for the time of year.
Parkin is a much-loved rich ginger cake from Yorkshire.
Serves 4 - 6 people.
Available from British Corner Shop
- 225g of McDougall's Plain Flour
- 1 teaspoon of Dr Oetker Bicarbonate Of Soda
- 115g of Silver Spoon Caster Sugar plus an extra 25g for the caramel
- 115g of Lyle's Golden Syrup
- 1/2 a teaspoon of Barts Ground Ginger
- 2 pieces of Opies Stem Ginger, chopped
- 1 tin of Ambrosia Devon Custard
To be Sourced Locally
- 1 Egg
- 2 medium Apples, sliced
- 60g of unsalted Butter plus an extra 28g for the caramel
Heat the oven to 140°C.
In a bowl, mix the flour, bicarbonate of soda, ground ginger and caster sugar.
In a heavy-bottomed saucepan, melt the golden syrup together with the butter.
Combine the wet and dry ingredients, adding the egg and chopped stem ginger too.
In a flameproof oven dish, ideally enamelled cast iron, melt the remaining butter with the sugar and allow to caramelise until a medium toffee colour.
Stir in the apples and top with the ginger parkin mixture.
Pop into the oven and bake until golden brown and springy to the touch - this will take about an hour.
If the pudding browns too quickly, lightly cover it with some greaseproof paper.
Serve with lashings of Ambrosia custard.
Recipe Date: 31st October 2011.