Yorkshire rhubarb trifle with rum-soaked parkin
- April 2013
- Serves 6
- takes 40 minutes to make, 1 hour to cook, plus chilling
Rhubarb and ginger make a classic pairing in this creamy, boozy Yorkshire-inspired trifle recipe.
- 54.2g (32.5g saturated)
- 77.7g (57.3g sugars)
- 10 sticks of forced Yorkshire rhubarb (about 600g)
- 75g caster sugar, or to taste
- 4-6 dashes grenadine
- 3 gelatine leaves (we used Costa)
- Rum to taste
- Toasted flaked almonds to serve
- Icing sugar to dust
For the custard
- 1 large free-range egg yolk
- 20g caster sugar
- 10g plain flour
- 85ml whole milk
- ½ vanilla pod, split
- Knob of fresh ginger, grated
For the chantilly cream
- 400ml double cream
- 40g icing sugar
- ½ vanilla pod, split, seeds removed
For the parkin
- 200g unsalted butter, plus extra to grease
- 200g golden syrup
- 50g black treacle
- 200g soft dark brown sugar
- 200g self-raising flour
- 4 tsp ground ginger
- ½ whole nutmeg, freshly grated
- 2 tsp ground mixed spice
- 150g rolled oats
- 2 medium free-range eggs, beaten
- For the parkin, grease and line a 30cm x 25cm baking tray. Preheat the oven to 160°C/fan140°C/gas 3. Heat the syrup, butter, treacle and sugar in a heavy-based pan. Add the flour, ginger, spices, oats and eggs, then mix. Pour into the tray and bake for 20-25 minutes. Cool in the tray.
- Turn the oven up to 180°C/fan 160°C/gas 4. Cut the rhubarb into 5cm pieces, put in a deep baking tray and pour over about 100ml water. Sprinkle with the 75g caster sugar (add more if you prefer it sweeter), then pour over the grenadine and cover with foil. Bake the rhubarb for 15-20 minutes until just poached, then leave in the poaching liquid to cool. When cool, pour off and reserve the liquid. Transfer half the rhubarb liquid ?to a small, heavy-based saucepan. Reduce over a medium-high heat ?to a thick syrup, then cool.
- Meanwhile, for the custard, whisk together the egg yolk and sugar in a bowl, then add the flour and whisk. In a small pan, bring the milk to the boil with the vanilla and ginger, then pour the hot milk over the egg mix. Whisk and return to the pan. Cook over a moderate heat for about 5 minutes, stirring with a wooden spoon until thickened. Pour into a bowl and cover the surface with cling film to prevent a skin forming. Chill.
- Soak the gelatine in cold water for 5 minutes, then heat half the un-reduced rhubarb liquid. Stir ?the gelatine through to melt, then mix this with the rest of the un-reduced syrup and set aside. Crumble some of the parkin into individual trifle glasses or bowls and drizzle over a little rum. Divide the rhubarb jelly mixture equally among the glasses, then top with the rhubarb. Chill for 20 minutes.
- Meanwhile, for the chantilly cream, whip the cream with ?the 40g icing sugar and the vanilla seeds to soft peaks. Fold one third of the chantilly cream through the cooled custard, first loosening the mixture with 2 tbsp.
- Remove the trifles from the fridge, spoon in the custard, then spoon or pipe some chantilly cream on top. Finish with a drizzle of the reduced rhubarb syrup, some toasted almonds and a generous dusting of icing sugar.
You’ll have some parkin leftover, but it freezes well and it will keep, wrapped in cling film, in an airtight container for 3 days. It’s great sliced with a cuppa.
Make the parkin and chill for 1-2 days or freeze. Poach the rhubarb and leave in its juice for 1-2 days. The custard (minus the whipped cream) will also sit in the fridge overnight.
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