Parkin Pudding
A real winter pudding lightly sticky and chewy, and slightly spicy, which is offset by the contrasting texture and juicy fruitiness of the pineapple. Use fresh pineapple if possible, otherwise use pineapple canned in natural juice.
INGREDIENTS:
175 G/6 OZ UNSALTED
BUTTER, DICED
115 6/4 OZ LIGHT
MUSCOVADO SUGAR
85 613 OZ GOLDEN SYRUP
55 G/2 OZ BLACK TREACLE
85 ML/3 FL OZ SOURED CREAM
175 G/6 OZ PLAIN FLOUR
11/2 TSP BICARBONATE OF SODA
175 G/6 oz PORRIDGE OATS 2 TSP GRATED FRESH ROOT GINGER
350-400 G/12-14 ON PREPARED FRESH, OR DRAINED, CANNED, PINEAPPLE SLICES OR RINGS
TO SERVE:
VANILLA DAIRY ICE CREAM OR STRAINED GREEK YOGURT
DIRECTIONS:
Set the oven to 160°C/325°F/Gas 3. Butter a 20 x 12.5 cini8 x 5 inch oval baking dish, being particularly generous with the butter in the bottom of the dish.
Gently heat together the butter, half of the sugar, the syrup, treacle and soured cream, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat, then stir in the flour, bicarbonate of soda, oats and ginger.
Put an even layer of pineapple in the pie dish, sprinkle with the remaining sugar,
then top with the parkin mixture. Bake for about 1 hour ittitil dark brown and just set in the centre I think this pudding is better if it is still nice and moist.
Run a knife around the edge of the pudding, leave fbr a couple of minutes, then turn the pudding onto a warmed plate and serve hot with vanilla dairy ice cream or strained Greek yogurt.
