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Pannacotta and ginger parkin

Published on June 19, 2014
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The Swan

Donna Berry of The Swan in Bampton shares her delicious dessert recipe

Serves 8

You will need

For the pannacotta

  • Gelatine 2 leaves, soaked
  • Double cream 500ml
  • Caster sugar 80g
  • Vanilla pods 2
  • Rum 2 tbsp (optional)
  • Summer berries a handful

For the parkin

  • Plain flour 225g
  • Ground ginger 1 tsp
  • Salt pinch of
  • Mixed spice 1 tsp
  • Porridge oats 225g
  • Dark brown sugar 280g
  • Black treacle 280g
  • Unsalted butter 180g
  • Milk 125ml
  • Bicarbonate of soda 1 tsp


  1. To make the pannacotta, first soak the gelatine, then heat the cream and sugar together. Add the vanilla pods and continue to heat, but don’t let the mixture boil.
  2. Remove from the heat, take out the vanilla pods and mix in the gelatine, along with the rum (if using).
  3. Place the liquid in moulds and leave to stand for 4 hours, stirring regularly while the pannacotta is liquid so that the vanilla is evenly distributed.
  4. When set, top the pannacotta with summer berries.
  5. To make the parkin, set the oven to 180°c/gas 4. Grease and line a deep 20-25cm baking tray.
  6. Sift flour, salt, ginger and mixed spice together, then add the oatmeal and stir well.
  7. Melt the treacle, sugar and butter together until the sugar dissolves.
  8. Dissolve the bicarbonate of soda in the milk.
  9. Pour the melted butter mixture into the dry ingredients and add the milk. Stir together and pour into the baking tray. 10. Cook for about 45 minutes, until well risen and firm. Allow to cool.

Chef’s tip: ‘Pannacotta is so versatile, I’ll often use it in a trifle instead of custard’ says Donna Berry of The Swan

The Swan, Station Road, Bampton, Tiverton, Devon, EX16 9NG

01398 332248

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