Sticky ginger cake, lash­ings of rich, clot­ted cream custard, and silky le­mon cream. If you can’t en­joy an in­dul­gent dessert like this at Christ­mas­time, when can you?

Lancashire Life - - FRONT PAGE -


For the cake:

250g self rais­ing flour

125g dark brown sugar

125g un­salted but­ter

175g golden syrup

250ml milk

2 eggs

2 tsp ground ginger

1 tsp bi­car­bon­ate of soda

2 tbsp trea­cle

4 balls stem ginger (plus 2 tbsp syrup from the jar)

Pinch of salt

For the custard:

500ml whole milk 100g clot­ted cream 1 vanilla pod

3 egg yolks

25g caster sugar 2 tsp corn­flour

For the top­ping:

100g whip­ping cream

2 tsp le­mon juice

2 tsp le­mon zest

Gin­ger­bread men, to dec­o­rate


1: Pre­heat the oven to 180C/160(fan)gas mark 4. Grease and line a 20cm square cake tin.

2: To make the cake, sieve the flour, ground ginger, bi­car­bon­ate of soda, and pinch of salt into a large bowl.

3: Put the golden syrup, trea­cle, sugar, and but­ter in a medium saucepan and heat un­til melted. Add 3 balls of the stem ginger and the 2 ta­ble­spoons of syrup be­fore pour­ing the but­ter mix­ture into the bowl with the dry in­gre­di­ents. Stir un­til well com­bined.

4: Whisk to­gether the milk and eggs and fold into the cake mix­ture. Pour the bat­ter into the cake tin be­fore chop­ping up the re­main­ing stem ginger and scat­ter­ing it over the top. Bake in the oven for 35 min­utes.

5: When the cake has baked and cooled, make the custard by heat­ing the milk, clot­ted cream, and vanilla pod un­til boil­ing. In a sep­a­rate bowl, mix to­gether the egg yolks, caster sugar and corn­flour into a smooth paste. Pour the milk into the paste and whisk thor­oughly. Strain the custard into a clean saucepan and con­tinue to heat un­til it thick­ens. Re­move the pan from the heat and leave the custard to cool com­pletely.

6: For the top­ping, whip to­gether the cream, le­mon juice and le­mon zest un­til soft peaks are formed. If us­ing a stand mixer, make sure you su­per­vise the cream to en­sure it doesn’t split. To as­sem­ble, take four small tri­fle bowls and layer up the cake and custard un­til the bowls are full. Top with the le­mon Chan­tilly cream and a gin­ger­bread man. Serve im­me­di­ately with a glass of your favourite tip­ple.

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