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Scottish Parkin with Lemon Sauce
Scottish Parkin with Lemon Sauce is a modern Scottish recipe for a classic Burns night supper dessert of an oatmeal-based gingerbread served topped with home-made lemon sauce. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Parkin with Lemon Sauce.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
10
Rating: 
Tags : Sauce RecipesVegetarian RecipesSpice RecipesDessert RecipesMilk RecipesBaking RecipesCake RecipesScottish Recipes
Here is an interesting twist to the traditional Scottish gingerbread (parkin) that makes an excellent alternative dessert for a Burns Supper).
Ingredients:
For the Gingerbread:
210g (1 3/4 cups) plain flour, sifted
90g (3/4 cup) fine oatmeal
100g (1/2 cup) sugar
1 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp mixed spice (pumpkin pie spice)
1 1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
250ml (1 cup) buttermilk
180ml (3/4 cup) treacle (molasses)
80ml (1/3 cup) neutral vegetable oil
For the Lemon Sauce:
100g (1/2 cup) sugar
1 tbsp cornflour (cornstarch)
1/8 tsp salt
250ml (1 cup) boiling water
2 tbsp butter
1 tbsp freshly-grated lemon zest
3 tbsp lemon juice
Method:
Begin with the gingerbread. Sift the plain flour, sugar, baking soda, salt, ginger and mixed spice into a large bowl and stir in the oatmeal.
Beat the eggs in a separate bowl until frothy then stir in the buttermilk along with the treacle and oil (the treacle will be easier to handle if you warm it a little first). Beat well to combine, then add the liquid ingredients to the dry ingredients, stirring until thoroughly combined.
Pour the resultant batter int a greased baking tin (about 22 x 22 x 5cm [9 x 9 x 2 in] in size). Transfer to an oven pre-heated to 170°C (350°F) and bake for about 35 minutes, or until the top of the cake is golden brown and the surface springs back when lightly pressed with the fingertips.
Turn the gingerbread out onto a wire rack and set aside to cool before cutting into squares.
In the meantime, prepare the lemon sauce. Mix together the sugar, cornflour and salt in a small pan. Stir in the boiling water until smooth then place the mixture over medium heat and bring to a boil, stirring constantly to prevent lumps from serving. Reduce to a simmer and cook, stirring constantly, until the sauce has thickened and looks clear.
At this point, stir in the butter, lemon zest an lemon juice.
Arrange the still warm gingerbread squares on serving plates, pour over the lemon sauce and serve immediately.
Find more classic Burns Night recipes here.
