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Warm parkin with butterscotch sauce
Serves 6
Ingredients
- butter, for greasing
- 100g plain flour
- 100g wholemeal flour
- 1tsp ground ginger
- ¼tsp ground cinnamon
- ¼tsp bicarbonate of soda
- ¼tsp baking powder
- 75g soft brown sugar
- 80g unsalted butter
- 80g black treacle
- 80g golden syrup
- 3 eggs
- 20cm x 20cm baking tin
For the butterscotch sauce
- 225g brown sugar
- 300ml double cream
- 125g butter, cut into cubes
Method
Preheat the oven to 180°C/350°F/Gas 4. Grease a 20 x 20cm baking tin and line it with baking parchment. Put the flours, spices, bicarbonate of soda and baking powder in a mixing bowl. Place the sugar, butter, treacle and syrup in a saucepan and heat gently until the butter has melted, then leave to cool slightly. Add the eggs, beating them well into the mixture. Slowly pour this mixture onto the dry ingredients in the mixing bowl, beating as you go to make a smooth batter. Pour the mixture into the cake tin and bake in the oven for 45 minutes until the middle of the cake is firm to the light touch of your fingertips. Leave the parkin to cool in the tin for 10 minutes before cutting in slices. For the butterscotch sauce, put the brown sugar in a small saucepan with 100ml water and bring it to the boil. Reduce the heat and simmer until the sugar and water start to turn a darker brown. Remove the pan from the heat and gradually stir in the cream, then whisk in the butter. Return the pan to the heat and bring to a simmer, then remove from the heat again. Serve the sauce drizzled over the parkin. (The sauce will thicken when cold, but you can reheat it as long as you do this slowly.)