In this marvellous rhubarb and parkin trifle recipe,James Mackenzie uses forced rhubarb which comes into season in late winter. Included here is the recipe for parkin - a kind of sticky ginger cake from Yorkshire - but if you're short of time, feel free to use shop-bought parkin instead.
Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
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Preheat the oven to 160°C/gas mark 3
To make the parkin, heat the golden syrup, butter, treacle and sugar in a large saucepan. Add the flour, oats, eggs and mix
200g of golden syrup
200g of butter
50g of black treacle
200g of dark brown sugar, soft
200g of self-raising flour
150g of oats
2 eggs, beaten
Pour into a greaseproof paper-lined baking tray and cook for 10–12 minutes. Remove from the oven and leave to cool in the tray. Increase the oven temperature to 180°C/gas mark 4
Place the rhubarb in a deep baking tray and pour over approximately 100ml of water. Sprinkle with caster sugar, depending on how sweet you want it, then pour 4–6 dashes of grenadine over and cover with tin foil. Bake in the oven for 10–15 minutes, until just tender so it hold the shape
10 sticks of rhubarb, forced, cut into 2 inch pieces
Remove the tray from the oven and set aside to cool, leaving the rhubarb in the poaching liquor. Once the rhubarb has cooled, strain the poaching liquid into a saucepan, bring to a gentle boil and reduce to a syrup consistency
Remove from the heat, pour out approximately 50ml to finish the trifle and stir the gelatine into the remaining liquid. Set aside at room temperature to cool
To make the custard, whisk together the egg yolks and sugar, add the flour and whisk until combined. Bring the milk to the boil with the vanilla and ginger, then strain into the egg mix, whisking continuously
Return the custard to the pan and cook over a moderate heat for approximately 5 minutes, stirring constantly with a wooden spoon. Pour the cooked custard mix into a bowl and cover with cling film to prevent a skin forming. Leave to cool in the fridge
Whip the double cream with 50g of icing sugar and the vanilla seeds until soft peaks form. Gently fold 1/3 of the whipped cream through the custard and store in the fridge until required
To make the trifles, crumble some parkin into the bottom of each glass and pour in enough rum to generously soak the cake. Add a couple of pieces of rhubarb, followed by enough of the reduced liquor with gelatine and set in the fridge for at least 2 hours
Spoon in the custard, then spoon or pipe some of the cream on top. Finish with the rhubarb syrup, toasted almonds and a dusting of icing sugar
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