Bonfire night parkin with hot toddy custard

1 Preheat the oven to 150°C, gas mark

2. Grease and line a 20cm square cake tin with baking parchment. In a saucepan, heat the butter, black treacle, golden syrup and muscovado sugar over a low heat until melted together. Remove from the heat; allow to cool slightly. 2 Sieve the flour, ginger, cinnamon and bicarbonate of soda into a large mixing bowl, then stir in the oatmeal. Make a well in the centre and gradually add the cooled syrup mixture, stirring and taking care that it doesn’t become lumpy. Stir in the egg and milk (or whisky mixture) until it resembles the consistency of a thick batter. Pour into the prepared tin and cook for 1 hour-1 hour 15 minutes, until just firm to the touch. Leave in the tin to cool completely (it will sink in the middle as it cools). If eating straightaway, cut into 16 pieces (alternatively store in an airtight container for up to 3 days).

3 To make the custard, in a bowl use a rubber spatula to mix together the egg yolks, caster sugar, cinnamon, vanilla and orange zest with a pinch of salt until well combined, then set aside. In a saucepan, combine the milk and cream and gently heat until the mixture starts to steam. Gradually pour over the egg mixture, stirring constantly, until combined. Rinse out the pan, then return the custard to it; warm over a low-medium heat, stirring all the time, for 5-6 minutes, until the mixture thickens enough to coat the back of the spoon. Stir in the whisky. Serve the warm custard straight away with the parkin