This is the gingerbread of your dreams
You know gingerbread, you love gingerbread – but have you enjoyed it with speculaas caramel before, like TASTE food director, Abigail Donnelly has done here? We thought not. Prepare to be amazed.
Ingredients:
- 140 g flour
- 1 t baking powder
- 1 t bicarbonate of soda
- 1 t mixed spice
- 2 t ground ginger
- 100 g Muscovado sugar
- ¼ cup double thick plain yoghurt
- ¾ cup full cream milk
- 2 free range eggs
- 50 g unsalted butter
- 1 T golden syrup
- 150 g ginger biscuits
- 3 T brown sugar
- ½ cup Ideal milk
- 2 t salted butter, melted
- 1 t lemon juice
- ¼ t ground cinnamon
Method:
- Preheat the oven to 180°C and grease 2 x 450 g loaf tins.
- To make the cake, sift the flour, baking powder, bicarbonate of soda, mixed spice, ginger and sugar into a bowl, then add the wet ingredients. Melt the butter and syrup together. Add to the mixture and mix well.
- Divide the batter between the tins, then bake for 30 minutes, or until a tester comes out clean.
- While the gingerbread is baking, place all the speculaas ingredients into a blender and blend until smooth and glossy.
- Serve with the gingerbread.
Cook's note: Store the speculaas caramel in the fridge in an airtight container for up to a month. It’s delicious on toast, waffles or pancakes. The gingerbread freezes really well, wrapped up whole or in portions to pop into lunchboxes.
Serves 6-8
Prep time: 10 minutes
Cooking time: 30 minutes
Keen to get baking?