Sticky parkin with treacle toffee sauce

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By: Nigel Haworth From: Market Kitchen

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This recipe is classed as easy

Rating 3.45 / 5 (33 votes)

Prep time:
10 min
Cook time:
25 min
Serves:
8

Nigel Haworth’s dessert-to-die for is parkin served with treacle toffee sauce – it’s rarely off his menus!

Method

1. For the parkin: preheat the oven to 170C/gas 3 and butter and flour eight individual mini loaf tins (about 5cm x 8cm).

2. Combine the flour, bicarbonate of soda, ginger, cinnamon, salt, oatmeal and sugar in a mixing bowl.

3. Melt the butter in a small pan. In a separate small pan, warm the treacle and golden syrup. Remove both from the heat and pour the butter over the treacle mixture, stirring. Pour this mixture into the dry ingredients.

4. Add the eggs and milk to the cake batter and stir until fully incorporated. Pour into the prepared tins and bake for 20 minutes, or until a skewer inserted into the centre of a cake comes out clean. They should be risen and golden brown.

5. For the sauce: melt the butter in a small pan and add all the ingredients, except the cream. Bring to the boil, remove from the heat and mix well. Stir in the cream.

6. Serve the cake hot with the treacle toffee sauce.


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Latest Comment

 

Great and even better if wrapped in foil and kept in a cake tin for 1 week.

dee 23 dee 23  Posted 31 Oct 2011 2:40 PM
 

This is a fantastic recipe - don't be scared if it looks a bit wet going into the oven, it works out just fine! I upped the ginger to 2 and a half tsps as I like it strong and used black treacle for the real bonfire night taste. Took me about 45mins to bake it as one whole cake. Will make this again and again!

KellyE45614 KellyE45614  Posted 03 Nov 2010 9:28 PM
 

This recipe is great. I made this for some clients of mine and they were very impressed. Of course I had to take the credit!
The parkin freezes well and is great warmed up after. Pour on the sauce - yummy!

LisaR69402 LisaR69402  Posted 24 Feb 2010 5:56 PM
 

This is good, you need to make it the day before really which should be an advantage. I didnt bother with the little tins, used my 12 hole muffin tin but even that was too large a portion for some. Will make in a square tin and cut into 16 portions I think in future. Added more cream to sauce but tasted just like the treacle toffee I made with my gran as a kid, and she agrees. Everyone loved it at tonights bonfire dinner, kids and adults alike.

blulou blulou Posted 07 Nov 2009 10:57 PM