Ginger parkin with rhubarb ripple ice cream and hot spiced treacle

For the parkin

• 100g self-raising flour
• 1 pinch salt
• 2 tsp ground ginger
• 0.5 tsp ground nutmeg
• 0.5 tsp mixed spice
• 75g oatmeal
• 175g golden syrup
• 50g black treacle
• 100g butter
• 100g soft brown sugar
• 1 egg
• 2 dssp milk

For the ice-cream

• 200g full-fat milk
• 250g double cream
• 0.5 vanilla pod
• 6 egg yolks
• 100g caster sugar
• 250g chopped rhubarb

For the hot spiced treacle

• 200g golden syrup
• 10g cider
• 0.5 tsp ground mixed spice

Step 1
Preheat the oven to 140C/285F/gas mark 1.

Step 2
Sieve the flour, salt, ginger, nutmeg and mixed spice into a bowl, then stir in the oatmeal.

Step 3
Gently melt down the syrup, treacle, butter and sugar, keeping it just below a simmer – do not let it boil.

Step 4
Stir in the dry mix until amalgamated, then add the egg and milk, so it's a soft, semi-pouring consistency.

Step 5
Pour into a greased, 20cm square cake tin and bake for an hour and a half, until firm in the centre.

Step 6
Leave to stand for half an hour, then turn out.

Step 7
Gently heat the milk, cream and vanilla in a pan.

Step 8
Whisk the egg yolks and sugar.

Step 9
Pour a little warm cream mix into the egg bowl, stir, then tip the lot into the cream pan, whisk, and cook gently until the sugar dissolves and the sauce coats the back of a spoon.

Step 10
Leave to cool.

Step 11
Meanwhile, drain the stewed rhubarb into another pan, to collect the juices, then reduce and leave to cool.

Step 12
Churn the custard in an ice-cream machine.

Step 13
When the ice-cream is just coming together, add the rhubarb juices.

Step 14
When it's all but frozen, add the stewed fruit, let the machine churn a couple of times, to get the ripple effect, then turn off and transfer the ice-cream to the freezer.

Step 15
For the treacle, mix all the ingredients in a pan and warm through.

Step 16
To serve, place a square of parkin and a ball of ripple on a plate, and drizzle treacle sauce over the cake.