Parkin, raspberry & salted caramel ice cream pots

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.