Parkin Pud & Roasted Rhubarb
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Parkin Pud & Roasted Rhubarb

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Serves 8

A taste of Yorkshire

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  • 50g butter
  • 100g golden syrup
  • 10g black treacle
  • 80g SR Flour
  • 55g medium oatmeal
  • 1 egg
  • A couple of extra tablespoons of golden syrup
  • 1kg rhubarb trimmed and cut into finger length pieces
  • 160g soft light brown sugar


    1. Mix the rhubarb and sugar and place in a roasting tin in a single layer. Bake at 180c for about 20mins until soft but holding shape.
    2. Place the couple of tablespoons of golden syrup in the bottom of a half pint pudding basin.
    3. Melt the butter in a pan. Stir in treacle and syrup. Beat in egg. Beat in flour and oatmeal. Pour into pudding basin. Cover and steam over gently simmering water for 90 minutes.
    4. Turn out onto plate. Serve with the roasted rhubarb and vanilla custard. x

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