- 500ml/18fl oz double cream
- 7 tbsp stem ginger syrup , from a jar
- ½ tsp ground ginger
- 4 tbsp honey
- 110g/3¾oz stem ginger from a jar, finely chopped
- 150g/5½oz soft light brown sugar
- 150g/5½oz softened butter, plus extra for greasing
- 250g/9oz golden syrup
- 75g/2¾oz black treacle
- 125g/4½oz oats
- 175g/6oz self-raising flour
- 3 tbsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp mixed spice
- pinch salt
- 2 free-range eggs, beaten
- 5 tsp milk
- 1 free-range egg white
- 550g/1lb 4oz whole hazelnuts
- 200g/7oz caster sugar
- ¼ tsp sea salt
- 150g/5½oz caster sugar
- 200g/7oz fresh strawberries
- lemon verbena
- For the ginger ice cream, put the cream, ginger syrup, ground ginger and honey into a clean bowl. Whisk until soft peaks are formed in the cream when the whisk is removed. Stir in the chopped stem ginger, then transfer to a freezer-proof container and put in the freezer for 2 hours, or until solid. Remove from the freezer 10 minutes before serving to soften slightly.
- Preheat the oven to 140C/120C Fan/Gas 1. Butter a 30x20cm/12x8in cake tin.
- For the parkin, put the brown sugar, butter, syrup and treacle in a small saucepan and melt over a low heat.
- Put the oats, flour, ginger, nutmeg, mixed spice and salt in a large bowl and mix. Add the eggs and milk. Pour the melted butter and sugar mixture into the bowl and mix together with a whisk until well combined. Pour into the prepared tin and bake for 1¼ hours, or until firm in the centre. Remove from the oven and leave in the tin to cool before turning out and cutting into squares.
- For the sugared hazelnuts, reduce the oven temperature to 130C/110C Fan/Gas 1.
- Lightly beat the egg white with 1 tablespoon water. Add the hazelnuts and stir until well-coated. Mix the sugar and salt together and sprinkle over the nuts. Toss to coat, and spread evenly on a lined tray. Cook for 1 hour in the oven, stirring occasionally, until golden-brown. Remove and leave to cool.
- For the decoration, heat a medium frying pan and add the sugar, leave on the heat until it turns to caramel (CAUTION: boiling sugar is extremely hot. Handle very carefully.) Use a pastry brush to carefully brush the caramel on to serving plates.
- Cut the ginger parkin into squares and place on the serving plates along with the sugared hazelnuts, strawberries and lemon verbena. Top with a scoop of the ginger ice cream and serve.