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Baked Ginger Parkin with Perry Poached Pear
Homely ginger parkin cake served with pears poached in perry syrup and a scoop of vanilla ice cream.
Baking
Vegetarian
Dessert
Ginger
Pears
Estimated Nutrition
Calories
603.1
kcal / serving
4824.5 kcal total
Carbs
104.3
g
per serving
834.2 g total
Fat
17.3
g
per serving
138.4 g total
Protein
5.4
g
per serving
42.8 g total
Cook Time
75
minutes
Serves
8
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
110
g
Self-Raising Flour
175
g
Golden Syrup
50
g
Black Treacle
110
g
Soft Brown Sugar
150
g
Caster Sugar
Dairy
110
g
Unsalted Butter
plus extra for greasing
1
piece
Egg
free-range, beaten
2
tsp
Whole Milk
1
scoop
Vanilla Ice Cream
Fruits
4
piece
Pears
firm, peeled, cored and halved
1
piece
Lemon
peel only
GrainsCereals
75
g
Oat Flakes
Liquids
500
ml
Perry
pear cider
NutsSeeds
1
pinch
Salt
2
tbsp
Ground Ginger
0.5
tsp
Ground Nutmeg
0.5
tsp
Mixed Spice
2
stalk
Cinnamon Sticks
1
pinch
Nutmeg
freshly grated
Method
1
Preheat the oven to 140°C and butter a 20cm square cake tin.
2
Sieve flour, salt, ginger, nutmeg, and mixed spice into a bowl and mix in oats.
3
Melt syrup, treacle, butter, and sugar in a saucepan over gentle heat without boiling.
4
Pour the melted mixture into the dry ingredients and stir to combine.
5
Mix in the beaten egg and milk to create a soft batter.
6
Pour batter into the tin and bake for 50 minutes until firm.
7
Cool parkin in the tin for 10 minutes before turning out and slicing into squares.
8
Place pears, perry, sugar, cinnamon, nutmeg, and lemon peel in a saucepan.
9
Cover with a greaseproof paper circle to keep pears submerged.
10
Simmer for 15 to 20 minutes until the pears are just tender.
11
Remove pears and boil the remaining liquid until it reduces to a light syrup.
12
Serve a parkin square with a pear, syrup, and ice cream.