Ingredients

• 170g/6oz self-raising flour
• pinch salt
• 2 tbsp ground ginger
• 1 tsp freshly grated nutmeg
• 1 tsp ground mixed spice
• 120g/5oz oat flakes
• 250ml/8fl oz golden syrup
• 75ml/2fl oz black treacle
• 150g/6oz unsalted butter
• plus extra for greasing
• 150g/6oz soft dark brown sugar
• 2 medium free-range eggs
• beaten
• 25ml/1fl oz milk
• 4 sticks fresh rhubarb
• cut into 5cm/2in lengths
• sugar
• to taste
• splash water
• 200ml/7fl oz golden syrup
• 100ml/3½fl oz apple juice
• 1 tsp ground mixed spice
• vanilla ice cream
• fresh mint sprigs

Directions

• Preheat the oven to 140C/275F/Gas 1. Grease a 20 x 30cm/8 x 12in cake tin and line with greaseproof paper.
• Sieve the flour
• salt
• ginger
• nutmeg and mixed spice into a large bowl. Mix in the oats.
• 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.
• 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.
• Transfer to the oven and bake for 1-1¼ hours
• or until firm in the centre. Remove from the oven and leave in the tin for 5-10 minutes before turning out.
• 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
• place all the syrup ingredients into a small pan and whisk together over a low heat until well combined.
• 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.