gatherumcollectif.com
Ingredients
Gingerbread loaf cake
Caramel sauce
To serve
Method
Gingerbread loaf cake
1.Grease and line two 10cm x 20cm x 6cm deep loaf tins. Preheat oven to 170°C fanbake.
2.In a saucepan over medium low heat melt together the butter, sugar, syrups and spices, stirring until combined.
3.Remove from heat and add the Puhoi Valley Half & Half, beaten eggs and baking soda dissolved in milk.
4.In a bowl add the flour to the other ingredients and stir until combined. It is a very liquid batter so don’t worry if you have a few small lumps.
5.Pour into your prepared loaf tins and bake for around 40 minutes or until when tested with a skewer it comes out wet but not batter covered. You want a sticky loaf not a dry cakey one.
6.Remove from oven and set aside to cool in the tin.
Caramel sauce
7.For the caramel sauce, place the sugar in a small saucepan over medium heat ensuring that the sugar is in an even layer on the bottom.
8.Gently tilt pan until the sugar begins to melt and caramelise. When the sugar is an even chestnut brown add the butter and stir to combine.
9.Lower heat and add the Puhoi Valley Half & Half and stir again to combine.
10.Transfer to a small jug or jar.
11.Serve warm (it will keep covered in the fridge for 1 week).
To serve
12.To serve, turn out loaf from tin and slice as required.
13.Serve thick slices of loaf with a scoop of vanilla ice cream and a drizzle of caramel sauce.
