L’atelier des Chefs cooking classes - Classic Yorkshire Parkin With Roasted Rhubarb And Vanilla Cream

Classic Yorkshire Parkin with roasted rhubarb and vanilla cream

A classic Yorkshire Parkin, served with honey and orange roasted rhubarb and vanilla cream.

Recipe rating: (10 votes)

Preparation time
10mins
Cooking time
25mins
Rest time
0mins

Ingredients (To serve 6)

For the cake(s)

  • Self raising flour 110 g
  • Ground ginger 10 g
  • Bicarbonate of soda 3 g
  • Four spice mix 5 g
  • Oat flakes 75 g
  • Honey 225 g
  • Unsalted butter 110 g
  • Whole egg(s) 1 whole
  • Semi-skimmed milk 20 ml

For the fruit

  • Rhubarb 400 g
  • Honey 30 g
  • Orange(s) 1 whole

For the cream

  • Thick crème fraiche 250 g
  • Icing sugar 10 g
  • Vanilla pod(s) 1 whole

Chef's tip

"When roasting the rhubarb do not over cook it. It will turn to a puree."

Method

For the parkin

Preheat the oven to 160'c

Melt the butter. Warm the honey. Beat the milk and egg together. Mix the bicarbonate of soda
and self raising flour together.

Mix the melted butter, honey, oats, ground ginger and 4 mixed spices. Gently fold in the flour,
the milk and egg mix through the spice mix. Spoon the mixture into individual moulds and bake them for 20- 25minutes. Check the centre with a skewer. If it comes out clean the cake is cooked.

For the rhubarb

Preheat the oven to 180'c

Wash and cut the rhubarb into 3cm lengths. Lay in a baking tray and pour the honey over the rhubarb. Zest and juice the orange and mix through the rhubarb. Bake in the oven 8-10minutes until the rhubarb is soft.

For the cream

Split the vanilla pod and scrape out the seeds. Mix with the icing sugar and creme fraiche.

To assemble

Place the ginger Parkin in the centre of a plate and top with the roasted rhubarb. Serve with a dollop of the vanilla creme fraiche, a dusting of icing sugar and a drizzle of any juices from the rhubarb.

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