Toasted gingerbread with banana & blueberries and caramel sauce

SERVES 6- 8

An easy gingerbread loaf gets toasted and covered in fruit and an easy caramel sauce for a sweet start to Mother’s Day.

50g butter

3 tbsp golden syrup

2 tbsp lemon juice

1¾ cups milk

2 large eggs

1 tsp vanilla extract

3 cups plain flour

2 level tsp baking powder

1 heaped tbsp

ground ginger

1 tsp mixed spice

Decent pinch of sea salt

½ cup brown sugar

3 bananas, sliced 1 cup frozen blueberries,

gently warmed

CARAMEL SAUCE

½ cup brown sugar

1 tbsp butter

½ cup cream

1 Preheat oven to 160°C fan bake. Grease and line a loaf tin with baking paper.

2 Gently melt the butter and golden syrup together.

3 Add the lemon juice to the milk and leave for 1-2 minutes to curdle. Mix in the eggs and vanilla, then add to the butter mix, beating until smooth.

4 Sift the dry ingredients into a large bowl. Mix in the sugar and combine. Add the wet ingredients and beat well – I use a wooden spoon to make a lovely smooth batter.

5 Scrape into the loaf tin, shaking gently to evenly distribute. Bake for 45 minutes or until cooked through. Cool in the tin before turning out.

6 For the banana slices, fry in a greased pan until caramelised.

7 For the caramel sauce, bring the brown sugar and butter to bubbling in a small saucepan, cooking until the sugar is dissolved, then add the cream (careful, as it will spit) and stir. Cool to warm.

8 Cut the gingerbread into thick slices and toast. Serve with the bananas, blueberries and caramel sauce – yum!