STICKY GINGER SKILLET PARKIN
Try this one-pan pud/cake hybrid as an easy dessert for Bonfire Night, Halloween or cooler nights. Served straight from the oven, it's perfect with custard
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Serves 10-12
Number Of Ingredients 12
Steps:
- Heat the oven to 150C/130C fan/gas 2. Put a heavy-bottomed 25cm ovenproof frying pan or skillet over a low heat and gently melt the butter, sugar, treacle and golden syrup together, stirring with a wooden spoon, until the butter is just melted and everything is combined. Remove from the heat and leave to cool slightly for 5-10 mins.
- Sieve the flour and spices together, then mix in the oats. Whisk the eggs, milk, stem ginger and ginger syrup together in a bowl or jug. Stir the dry ingredients into the cooled butter mixture until well combined. Stir in the ginger, milk and egg mixture until you have a thick cake batter. Transfer to the oven and bake for 45-50 mins until firm and risen. Serve scooped from the pan with extra ginger syrup and custard or ice cream, if you like, or leave to cool and eat cold. Will keep, wrapped in baking parchment, for up to seven days. TWIST ITRum & raisin parkinPour rum over a handful of raisins and leave to soak overnight. Mix most into the batter, then serve with with extra raisins scattered over. Sticky pear & parkin sundaes Pile cubes of parkin into glasses with a chopped canned pear, toffee ice cream and some ginger syrup mixed with whisky. Top with toasted pecans. Caramelised banana, parkin & custardFry a sliced banana in butter until golden, add a drizzle of golden syrup and carefully toss. Serve over parkin with thick custard.
Nutrition Facts : Calories 448 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
GINGER PUMPKIN CAKE
Field editor Traci K Wynne, Denver, Pennsylvania writes, "Traditional gingerbread is my father's favorite. But he says that this gingerbread-like cake featuring pumpkin really hits the spot, too. It's wonderful serve warm or cold."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange zest until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened., Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 213 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 40mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
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