Gingerbread, salted caramel and clotted cream all in one recipe. The nights are getting darker, the weather is getting colder and it is getting to one of the best times of year- winter. I’m not sure about you, but when it is misty, cold and damp outside on a winter’s Sunday afternoon, I end up a bit bored with nothing to do, well trust me, now that you have discovered this recipe, you will have no more boring sundays.
This amazing gingerbread loaf with salted caramel and clotted cream will get you right in a cosy, winters mood! It is super easy to make and takes less than 45 minutes, and has a short list of cheap, budget ingredients! It is super quick, super easy and super tasty, and the burst of flavour always puts you in the cosy Sunday mood to curl up on the sofa with a slice and a nice cuppa! So, what are you waiting for! Grab your flour and wooden spoon, and let’s get cooking!
Gingerbread and salted caramel loaf- ingredients!
As I said this recipe requires only a short list of ingredients yet it is still full of amazing flavour!
Here is the ingredients for the gingerbread cake;
A teaspoon of sea salt flakes and 140g/5oz of self-raising flour
3½ ounces (100g) of golden syrup
70g/2oz of butter and 100g/3½oz of dark brown soft sugar, with additional for greasing
40g/1½oz of puréed or coarsely chopped stem ginger and one free-range egg
Half a cup of full-fat milk
Here is the ingredients you need for the salted caramel;
120g/4½oz caster sugar
120g/4½oz cream
20g/½oz butter
and this is what you will need to serve;
clotted cream
homemade pickled pear (optional)
Gingerbread and salted caramel loaf method!
The method is just as easy to follow as the ingredients are to buy! It takes less than 45 minutes and there is no hard or complex steps! Trust me this cake is so easy yet it is bursting with flavour! Every step is simple to follow and it is still delicious! So, what are you waiting for? get your wooden spoon at the ready, it is time to start cooking!
Step 1
Turn the oven on to 170°C (150°C with a fan) or gas 3½. Grease a cake tin that is 18 cm/7 in square. Line the tin with a piece of damp baking paper that has been scrunched up until it is flexible. In a large bowl, mix the flour and salt then set aside.
Step 2
In a heatproof bowl, combine the butter, sugar, and syrup. Place the bowl over a pan of water that has been brought to a simmer. Stir constantly while heating until combined. In the meantime, beat the egg, milk, and ginger together in a jug. After taking the syrup mixture off of the stove, slowly whisk in the milk mixture until it is well blended. In the bowl with the flour, add the wet ingredients and fold to combine. Pour the mixture into the cake tin when it has been mixed evenly, then add extra salt.
Step 3
A skewer should come out clean after 20 to 25 minutes of baking, and the top should spring back when pushed. Leave in the tin to cool. Heat a high-sided pot over medium heat for the salted caramel. Heat for 5 to 7 minutes, turning the pan regularly, until a dark caramel develops, after adding the sugar and 20ml/½fl oz of water. Boiling sugar is quite hot; do not stir and proceed with caution. Add the butter right away and stir it into the caramel. Add the cream and whisk slowly until combined. Season with salt.
Your gingerbread and salted caramel cake is almost complete, just a few more steps to go! Hold on, we are almost there!
Step 4
After cutting the cake in half, pour the salted caramel over it. Serve with pickled pears, if using, and a big dollop of clotted cream. Then, serve on a warm plate and slice up, then tuck in! Your gingerbread and salted caramel cake is ready and ready to be enjoyed!
For more recipes as quick, easy and delicious recipes just like this amazing sponge cake, click onto this link here!
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