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    Parkin, raspberry & salted caramel ice cream pots

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    Parkin, raspberry & salted caramel ice cream pots

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6


    100g unsalted butter, plus extra for greasing
    115g Lyle’s Golden Syrup
    50g black treacle
    35g light brown soft sugar
    50g porridge oats
    75g self-raising flour
    2 tsp ground ginger
    1 tsp mixed spice
    1 egg, lightly beaten
    35ml whole milk
    250g frozen raspberries
    300g Yeo Valley Organic Sea Salted Caramel Ice Cream
    freeze-dried raspberries, to serve


    1. Preheat the oven to 170˚C, gas mark 3. Grease an 18cm round (or 16cm square) cake tin and line with baking parchment. Put the butter, syrup, treacle and sugar in a pan over a low heat and warm until melted. Stir together and set aside to cool for 5 minutes. In a large bowl, mix the oats, flour, ginger and mixed spice together, and stir in the melted mixture. In a small bowl, mix the egg and milk together, then stir into the batter. Pour into the prepared cake tin.

    2. Bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Allow to cool completely in the tin before removing. Store wrapped in parchment and foil in an airtight container for up to 2 weeks (the longer you leave it, the stickier the parkin gets).

    3. When you are ready to assemble the dessert, put the frozen raspberries in a pan and heat through (about 2 minutes); set aside to cool a little. Cut the parkin into 18 equal-sized pieces. Divide the parkin, raspberries and ice cream between 6 bowls, layering them up and sprinkling over a few freeze-dried raspberries to serve. Enjoy straight away.

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