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1
For Parkin:
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2
Heat oven to 160ºc and grease a baking tin
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3
Whisk the butter and egg together
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4
Melt the syrup, treacle, butter, sugar in a large pan
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5
Remove from the heat and add remaining ingredients to form a thick batter
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6
Place in oven and bake for 1 hour until golden and cooked through
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7
Store for up to 1 month to improve flavour
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8
For the Marmalade:
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9
Juice oranges, remove pectin
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10
Grate or slice orange rind into desired shape
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11
Place white pectin into muslin cloth and add orange juice/zest, lemon juice and water into a large pan
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12
Bring to a boil and simmer on a medium heat for 2 hours until orange zest is soft
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13
Add sugar and bring to boil for 15-20mins until the marmalade has reached your desired consistency
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14
Sterilise jam jars or a kilner and pour your finished product in to achieve an airtight seal
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15
For Hollandaise Sauce:
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16
Melt the butter
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17
Use a food processor to whisk egg on high speed
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18
Slowly pour the warm melted butter bit by bit into the egg yolk
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19
Add a dash of white wine vinegar
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20
Season to taste
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21
For Plating:
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22
To Plate, poach a fresh egg
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23
Put a generous amount of marmalade on the plate
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24
Cut a piece of parkin and position in the centre of your dish
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25
Add some rounds of black pudding
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26
Then the poached egg and pour over your hollandaise and finish with some fresh herbs
