Ingredients

Yorkshire Parkin

• 150g Golden Syrup (Code 8862)
• 150g Unsalted Butter (Code 8991)
• 40g Black Treacle
• 150g Soft Brown Sugar
• 150g Self-Raising Flour
• 115g Oats
• 2 Whole Eggs
• 8g Ground Ginger
• 1.5 tsp Ground Nutmeg
• 1.5 tsp Mixed Spice

Strawberry Jelly

• 350g Frozen Strawberries (Code 9276)
• 125g Caster Sugar
• 6 Gelatine Leaves

Ginger Custard

• 8 Egg Yolks
• 130g Caster Sugar
• 100g Plain Flour
• 500ml Whole Milk
• 1 tsp Ground Ginger

Cream

• 300g Double Cream (Code 897)
• 50g Icing Sugar
• 1 Vanilla Pod (Code 8877)

Method

1. Melt the butter, syrups and brown sugar in a saucepan. Place all the dry ingredients into a mixer, on a low speed, and combine them. Add the wet ingredients and mix until incorporated. Finish with the eggs and beat for 5 minutes, until smooth and pale. Bake in a lined 900g loaf tin, at 160°C, for 25 minutes.
2. Soften the gelatine in a bowl of cold water and squeeze to remove all the water. Warm the blended strawberries in a saucepan with the sugar and the gelatine. Pour through a fine-mesh sieve or coffee filter, to make the liquid become clear.
3. Place the milk and ginger into a saucepan and heat until just before it reaches the boil. Whisk the egg yolks and the sugar together, add the flour and then add the milk. Pour into a saucepan, cook on a low heat and whisk for 5 minutes until the custard thickens. Chill down in a tray and cover with greaseproof paper, to cool.
4. Add the icing sugar and vanilla seeds to the cream. Whip the cream to stiff peaks, then transfer to a piping bag for serving
5. Dice the Parkin into chunks and add it to the bottom of the glass. Place a few of the defrosted strawberries on top. Pour the strawberry jelly into the glass, over the defrosted strawberries and diced Parkin, and transfer to the fridge, to set. Spoon a layer of ginger custard onto the top of the jelly. Pipe dots of the cream on top, until the whole glass is covered. Garnish with the chopped nuts