A classic Yorkshire Parkin, served with honey and orange roasted rhubarb and vanilla cream.
"When roasting the rhubarb do not over cook it. It will turn to a puree."
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.
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.
Split the vanilla pod and scrape out the seeds. Mix with the icing sugar and creme fraiche.
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.