Parkin, raspberry & salted caramel ice cream pots
Waitrose and Partners

Parkin, raspberry & salted caramel ice cream pots

These desserts are always a winner with the family, and are a dinner party favourite! 

  • Serves6
  • CourseDessert
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins


  • 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 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


  1. Preheat the oven to 170 degrees 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.


Typical values per serving when made using specific products in recipe


1,778kJ/ 425kcals



Saturated Fat