Recipe Card

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.

Ingredients

Available from British Corner Shop

To be Sourced Locally

1 Egg
2 medium Apples, sliced
60g of unsalted Butter plus an extra 28g for the caramel

Method

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.