Sticky Ginger Parkin with hot syrup

For the Parkin

250 gm self -raising flour

175 gm muscovado sugar

1 tsp ground ginger

1/2 tsp mixed spice

1/2 tsp baking powder

25gms chopped walnuts or pecan nuts

175g golden syrup

75g butter

300 ml milk

2 medium eggs

For the syrup

125 ml golden syrup

6tbsp whisky

1/2 tsp mixed spice

Method:

Pre - heat oven to 150 c, line base a square tin, with greaseproof paper,

Put dry ingredients for parkin into a large bowl, gently warm syrup and butter in a small pan for 5-7 mins, until butter has melted. Beat in milk and eggs with a wooden spoon, add to the dry ingredients and beat well.Spoon into prepared tin, bake for around 1 hr 20 mins.or until risen, golden and firm to touch.

Meanwhile put all the syrup ingredinets into a pan and warm gently,Pierce the cake with skewer and drizzle over half the syrup, serve warm, cut into chunky squares. Serve. Vanilla ice cream also goes well with it.

Caramel Custard

Caramel custard was something which was done pretty often by my mom, in the pressure cooker, but unfortunately never developed a taste for it, so it was not one of my fav desserts....n to be honest till now :)

but this recipe is for all my friends and dear ones, who crave for it, and sincerely think im mad, for not liking it.

Ing:

caramel syrup:

brown sugar. 4 tsp

custard:

eggs 2

white sugar 1/2 cup( can add in more if required for more sweet)

milk 1 cup

vanilla essence 1tbsp

eggs 2

Baking ramekins 4

oven proof dish

Method:

To make the caramel:

Heat the brown sugar mixed with 1 tsp of water, on a medium heat, till the sugar starts melting.When the sugar starts turning into golden brown, pour it equally into the ramekins,tilt the bottom of the ramekins so that the syrup is coated well .The syrup will harden quickly so make sure each ramekins is done one at a time.

To make the custard :

In a bowl, add in the eggs and sugar, and stir well, then add in the vanilla essence, and milk, continue stirring to get a smooth liquid.Pour this custard onto each ramekins,leaving a little space on top.Take oven proof dish filled with water and put it in the oven ,- temp for about 180 C for about 10-15 mins.

Then place the ramekins on top of the oven proof dish and bake for about 35 - 50 mins, till the toothpick inserted comes out clean.Once done, remove the ramekins and cool it in the refrigerator for 2-3 hrs,

While Serving: Use a thin spoon or Knife to loosen the edge of the ramekins, and invert it upside down and lift the ramekins..

Caramel Custard is done :)