Parkin, raspberry & salted caramel ice cream pots

Name: Parkin, raspberry & salted caramel ice cream pots
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 100 g unsalted butter, plus extra for greasing; 115 g Lyle’s Golden Syrup; 50 g black treacle; 35 g light brown soft sugar; 50 g porridge oats; 75 g self-raising flour; 2 tsp tsp ground ginger; 1 tsp mixed spice; 1 egg, lightly beaten; 35 ml whole milk; 250 g frozen raspberries; 300 g Yeo Valley Organic Sea Salted Caramel Ice Cream

These desserts are always a winner with the family, and are a dinner party favourite!

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Vegetarian

Serves6
CourseDessert
Prepare25 mins
Cook30 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

100g unsalted butter, plus extra for greasing
115g Lyle’s Golden Syrup
50g black treacle
35g light brown soft sugar
50g porridge oats
75g self-raising flour
2 tsp tsp ground ginger
1 tsp mixed spice
1 egg, lightly beaten
35ml whole milk
250g frozen raspberries
300g Yeo Valley Organic Sea Salted Caramel Ice Cream

Preheat the oven to 170 degrees C, gas mark 3. Grease an 18cm round (or 16cm square) cake tin and line with baking parchment. Put the butter, syrup, treacle and sugar in a pan over a low heat and warm until melted. Stir together and set aside to cool for 5 minutes. In a large bowl, mix the oats, flour, ginger and mixed spice together, and stir in the melted mixture. In a small bowl, mix the egg and milk together, then stir into the batter. Pour into the prepared cake tin.
Bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Allow to cool completely in the tin before removing. Store wrapped in parchment and foil in an airtight container for up to 2 weeks (the longer you leave it, the stickier the parkin gets).
When you are ready to assemble the dessert, put the frozen raspberries in a pan and heat through (about 2 minutes); set aside to cool a little. Cut the parkin into 18 equal-sized pieces. Divide the parkin, raspberries and ice cream between 6 bowls, layering them up and sprinkling over a few freeze-dried raspberries to serve. Enjoy straight away.

Typical values per serving when made using specific products in recipe