- 170g/6oz self-raising flour
- pinch salt
- 2 tbsp ground ginger
- 1 tsp freshly grated nutmeg
- 1 tsp ground mixed spice
- 120g/5oz oat flakes
- 250ml/8fl oz golden syrup
- 75ml/2fl oz black treacle
- 150g/6oz unsalted butter, plus extra for greasing
- 150g/6oz soft dark brown sugar
- 2 medium free-range eggs, beaten
- 25ml/1fl oz milk
- 4 sticks fresh rhubarb, cut into 5cm/2in lengths
- sugar, to taste
- splash water
- 200ml/7fl oz golden syrup
- 100ml/3½fl oz apple juice
- 1 tsp ground mixed spice
- vanilla ice cream
- fresh mint sprigs
- Preheat the oven to 140C/275F/Gas 1. Grease a 20 x 30cm/8 x 12in cake tin and line with greaseproof paper.
- Sieve the flour, salt, ginger, nutmeg and mixed spice into a large bowl. Mix in the oats.
- Place the golden syrup, treacle, butter and sugar into a small saucepan and heat gently until melted and well combined. Stir this mixture into the bowl with the dry ingredients.
- Add the beaten egg and milk to the bowl and mix to make a soft, almost pouring, consistency. Pour the mixture into the cake tin.
- Transfer to the oven and bake for 1-1Âź hours, or until firm in the centre. Remove from the oven and leave in the tin for 5-10 minutes before turning out.
- Meanwhile, for the roasted rhubarb, place the rhubarb pieces onto a baking sheet and sprinkle with sugar, to taste, and a splash of water. Transfer to the oven and roast for 10-15 minutes, until softened.
- For the syrup, place all the syrup ingredients into a small pan and whisk together over a low heat until well combined.
- To serve, cut the warm parkin into wedges, top with the rhubarb and drizzle over the syrup. Serve with a scoop of ice cream and a sprig of mint, to garnish.