Parkin pudding with toasted oatmeal ice cream recip

Name: Parkin pudding with toasted oatmeal ice cream recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 ml (14.1fl oz) whole milk; 60 g (2.1oz) medium oatmeal, toasted; 0.5 tsp ground cinnamon; 0.5 tsp salt; 3 egg yolks; 140 g (4.9oz) soft light brown sugar; 300 ml (10.6fl oz) double cream; 200 g (7.1oz) stoned dates; 250 ml (8.8fl oz) water; 0.5 tsp bicarbonate of soda; 70 g (2.5oz) butter, softened; 200 g (7.1oz) muscovado sugar; 2 eggs, lightly beaten; 1 tsp vanilla extract; 140 g (4.9oz) self raising flour; 0.5 tsp baking powder; 70 g (2.5oz) medium oatmeal; 2 pieces of stem ginger in syrup, finely chopped

Servings: persons

400 ml (14.1fl oz) whole milk
60 g (2.1oz) medium oatmeal, toasted
0.5 tsp ground cinnamon
0.5 tsp salt
3 egg yolks
140 g (4.9oz) soft light brown sugar
300 ml (10.6fl oz) double cream
200 g (7.1oz) stoned dates
250 ml (8.8fl oz) water
0.5 tsp bicarbonate of soda
70 g (2.5oz) butter, softened
200 g (7.1oz) muscovado sugar
2 eggs, lightly beaten
1 tsp vanilla extract
140 g (4.9oz) self raising flour
0.5 tsp baking powder
70 g (2.5oz) medium oatmeal
2 pieces of stem ginger in syrup, finely chopped

1
For the ice cream: put the milk, toasted oatmeal, cinnamon and salt in a small pan.
2
Bring to the boil and simmer over a low heat for 10 minutes, stirring occasionally, then remove from the heat.
3
Meanwhile, whisk together the egg yolks and sugar until light and fluffy.
4
When the oatmeal custard is ready, pour onto the egg and sugar mix and stir well.
5
Cool slightly.
6
Lightly whip the cream, then fold into the custard.
7
Chill in the refrigerator, then churn in an ice cream maker and freeze when ready.
8
For the parkin pudding: place the dates and water in a pan over a low heat and simmer gently, stirring frequently, until the dates have broken down and form a soft puree.
9
Remove from the heat and stir in the bicarbonate of soda.
10
Allow to cool for 5 minutes.
11
Cream the butter and sugar together until light and fluffy.
12
Add the eggs a little at a time, beating well between each addition.
13
Add the tepid date puree and vanilla extract and mix thoroughly.
14
Fold in the sifted flour and baking powder, the oatmeal and the chopped stem ginger.
15
Pour the mixture into a lined and greased baking tray and bake at 160C/140C fan/gas 3 for 40 minutes.
16
Be careful not to open the oven too soon as this would make the parkin sink in the middle.
17
Once cooked, allow to cool in the tin.
18
Serve with a blob of ice cream.

1124

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 400 ml (14.1fl oz) whole milk, 60 g (2.1oz) medium oatmeal, toasted, 0.5 tsp ground cinnamon, 0.5 tsp salt, and more.

Yes, Parkin pudding with toasted oatmeal ice cream recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Parkin pudding with toasted oatmeal ice cream recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions