Parkin pudding with toasted oatmeal ice cream recipe
Hot stem ginger parkin pudding with toasted oatmeal ice cream, from the founders of Brighton veggie restaurant Terre à Terre. (Give the ice cream a miss if you want to keep it simple).
Ingredients
- 400 ml whole milk
- 60 g medium oatmeal, toasted
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
- 3 egg yolks
- 140 g soft light brown sugar
- 300 ml double cream
- 14.1 fl oz whole milk
- 2.1 oz medium oatmeal, toasted
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
- 3 egg yolks
- 4.9 oz soft light brown sugar
- 10.6 fl oz double cream
- 1.7 cups whole milk
- 2.1 oz medium oatmeal, toasted
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
- 3 egg yolks
- 4.9 oz soft light brown sugar
- 1.3 cups double cream
- 200 g stoned dates
- 250 ml water
- 0.5 tsp bicarbonate of soda
- 70 g butter, softened
- 200 g muscovado sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 140 g self raising flour
- 0.5 tsp baking powder
- 70 g medium oatmeal
- 2 pieces of stem ginger in syrup, finely chopped
- 7.1 oz stoned dates
- 8.8 fl oz water
- 0.5 tsp bicarbonate of soda
- 2.5 oz butter, softened
- 7.1 oz muscovado sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 4.9 oz self raising flour
- 0.5 tsp baking powder
- 2.5 oz medium oatmeal
- 2 pieces of stem ginger in syrup, finely chopped
- 7.1 oz stoned dates
- 1.1 cups water
- 0.5 tsp bicarbonate of soda
- 2.5 oz butter, softened
- 7.1 oz muscovado sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 4.9 oz self raising flour
- 0.5 tsp baking powder
- 2.5 oz medium oatmeal
- 2 pieces of stem ginger in syrup, finely chopped
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- For the ice cream: put the milk, toasted oatmeal, cinnamon and salt in a small pan. Bring to the boil and simmer over a low heat for 10 minutes, stirring occasionally, then remove from the heat. Meanwhile, whisk together the egg yolks and sugar until light and fluffy.
- When the oatmeal custard is ready, pour onto the egg and sugar mix and stir well. Cool slightly. Lightly whip the cream, then fold into the custard. Chill in the refrigerator, then churn in an ice cream maker and freeze when ready.
- For the parkin pudding: place the dates and water in a pan over a low heat and simmer gently, stirring frequently, until the dates have broken down and form a soft purée. Remove from the heat and stir in the bicarbonate of soda. Allow to cool for 5 minutes.
- Cream the butter and sugar together until light and fluffy. Add the eggs a little at a time, beating well between each addition. Add the tepid date purée and vanilla extract and mix thoroughly. Fold in the sifted flour and baking powder, the oatmeal and the chopped stem ginger.
- Pour the mixture into a lined and greased baking tray and bake at 160C/140C fan/gas 3 for 40 minutes. Be careful not to open the oven too soon as this would make the parkin sink in the middle. Once cooked, allow to cool in the tin. Serve with a blob of ice cream.
Recipe taken from Terre à Terre: The Vegetarian Cookbook
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