Ingredients

• 110g/4oz self-raising flour
• pinch salt
• 2 tbsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp mixed spice
• 75g/2½oz oat flakes
• 175g/6oz golden syrup
• 50g/1¾oz black treacle
• 110g/4oz unsalted butter
• 110g/4oz soft brown sugar
• 1 free-range egg
• beaten
• 2 tsp milk
• 200g/7oz golden syrup
• 50ml/2fl oz apple juice
• 1 tsp mixed spice
• 50ml/2fl oz cider
• ice cream
• to serve

Directions

• For the parkin
• preheat the oven to 140C/275F/Gas 1 and butter a 20cm/8in square cake tin.
• Sieve the flour
• salt
• ginger
• nutmeg and mixed spice together into a large bowl. Mix in the oat flakes.
• Put the syrup
• treacle
• butter and sugar into a small saucepan and melt over a gentle heat. Bring up to a simmer but do not boil. When the butter and sugar have melted
• pour into the flour mixture and stir to combine.
• Mix in the beaten egg and milk to create a soft
• almost pouring consistency batter.
• Pour into the buttered tin and bake for 50 minutes
• or until firm in the centre.
• Remove from the oven and leave to cool in the tin for 5-10 minutes before turning out and cutting into squares.
• For the sauce
• place all the ingredients in a saucepan
• bring to the boil and simmer until a syrup consistency is formed.
• Serve a square of parkin on each plate
• then spoon over the syrup. Finish with a scoop of ice cream.