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Your support makes all the difference.My pastry chef at the Albemarle restaurant at Brown's Hotel in Mayfair adapted this parkin recipe last year to give it more of the feel of a gingery sticky toffee pudding.
100g self-raising flour
2tsp ground ginger
A good pinch of mixed spice
A pinch of salt
30g pinhead oatmeal
175g dark brown sugar
100g butter
100g golden syrup
60g black treacle
20ml milk
1 large egg, beaten
For the ginger toffee sauce
200ml double cream
200g dark brown sugar
tsp ground ginger
150g butter
Pre-heat the oven to 175C/gas mark 4. Sift the flour, spices and salt into a bowl. Stir in the oatmeal and sugar and make a well in the centre.
Meanwhile, melt the butter, golden syrup and treacle over a low heat, whisking to emulsify, then remove from the heat and leave to cool a little. Mix into the flour mixture with a wooden spoon, then beat the milk and egg together and stir into the mixture until well mixed. Pour the mixture into a greased, preferably non-stick loaf tin, or you can use individual pudding basins, and bake for 45-50 minutes (half that time for individuals), leaving the mixture slightly soft to the touch. Leave to cool for 30 minutes or so before turning out.
For the toffee sauce: put all of the ingredients into a saucepan and bring to a simmer, stirring to ensure the butter and sugar has melted. Simmer on a medium heat for a couple of minutes, then remove from the heat. Slice the parkin into 4 pieces horizontally, spoon some of the sauce on to each slice and reassemble back into the cake tin. Re-heat in the oven for about 5-6 minutes then turn out on to a warmed serving dish for the large one or individual plates for the small versions.
Spoon over the rest of the sauce and serve with clotted cream.
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