An unusual ingredient for dessert, set pumpkin creme served with sous vide poached rhubarb, Parkin ( Yorkshire gingerbread ) & rhubarb fluid gel.
Parkin is a classic gingerbread that is very easy to make & keeps well in air tight container, it actually tastes better after a few days.
55 g. Butter
85 g. Golden syrup
25 g. Black treacle
200 ml. Whole milk
200 g. Flour
11 g. Baking powder
2 tsps. Ground ginger
1 tsp. Bicarbonate of soda
Combine in a pan golden syrup, treacle & butter, melt butter over a low heat.
Combine flour, baking powder, bicarbonate & ginger, beat together milk & egg, then stir into the flour mix flollowed by the butter mix to form a smooth batter.
pour into a prepared baking tin & bake at 160 C for 40 – 50 minutes.