Ingredients
Method
- 140 g flour
- 1 t baking powder
- 1 t bicarbonate of soda
- 1 t mixed spice
- 2 t ground ginger
- 100 g Muscovado sugar
- 1/4 cup double-thick plain yoghurt
- 3/4 cup full-cream milk
- 2 free-range eggs
- 50 g unsalted butter
- 1 T golden syrup For the speculaas caramel:
- 150 g ginger biscuits
- 3 T brown sugar
- 1/2 cup Ideal evaporated milk
- 2 t salted butter, melted
- 1 t lemon juice
- 1/4 t ground cinnamon
Method
Ingredients
1. Preheat the oven to 180°C and grease 2 x 450 g loaf tins.
2. 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.
3. Divide the batter between the tins, then bake for 30 minutes, or until a tester comes out clean.
4. While the gingerbread is baking, place all the speculaas ingredients into a blender and blend until smooth and glossy.
5. 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.
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