Parkin pudding with toasted oatmeal ice cream recipe

Details

• Cuisine: English
• Recipe Type: Dessert
• Difficulty: Medium
• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Serves: 4

Step-by-step

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.