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