Chocolate parkin with marbled custard

recipe Detail


Sticky Yorkshire parkin is taken to chocolate town with this indulgent bake – but the sauce definitely shares star billing. The warm chocolate and ginger custard is rippled with cinnamon-and-clove-infused cream for a knockout finish that’s as good for a relaxed family supper as it is for a dinner party with friends.


- 1 cup all-purpose flour

- 1 cup whole wheat flour

- 1 tsp baking soda

- 1 tsp baking powder

- 1 tsp ground ginger

- 1 tsp ground cinnamon

- 1 tsp ground allspice

- 1/2 tsp salt

- 1/2 cup unsalted butter, melted

- 1/2 cup brown sugar

- 1/2 cup molasses

- 1 egg

- 1/2 cup milk

- 1/4 cup chocolate chips

- 1 tbsp olive oil

- 1/4 cup sugar

- 1 tsp vanilla extract


Marbled Custard:

- 1 cup milk

- 1/4 cup sugar

- 3 egg yolks

- 1 tsp vanilla extract


1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan with olive oil.

2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, ginger, cinnamon, allspice and salt. Mix well.

3. In a separate mixing bowl, whisk together the melted butter, brown sugar, molasses, egg and milk. Slowly add this mixture to the dry ingredients, stirring until well combined.

4. In a small microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth. Add the melted chocolate to the batter and mix until the batter is evenly chocolatey.

5. Pour the batter into the prepared baking pan and smooth the top with a spatula.

6. In the same small bowl used for the melted chocolate, mix together the sugar, vanilla extract and olive oil to create a glaze. Drizzle the glaze over the batter and use a toothpick or knife to create a marbled effect.

7. Bake the parkin for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. While the parkin is baking, prepare the marbled custard. In a small saucepan, heat the milk and sugar over medium heat, stirring until the sugar is dissolved.

9. In a small bowl, whisk together the egg yolks and vanilla extract. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.

10. Return the custard mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and let cool.

11. Once the parkin is done baking and has cooled, cut it into squares and serve with a generous drizzle of the marbled custard. Enjoy your delicious chocolate parkin with marbled custard!

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