A deliciously spiced gingerbread cake with Joe & Seph's Speculoos caramel sauce. Thank you to Gee Natural for the recipe!
1 hour 30 minutes
- 175 butter
- 200g soft brown sugar
- 3 tablespoons golden syrup
- 250ml Oat milk or alternative
- 250g plain flour
- 2 tbsp ground ginger
- 2 tsp mixed spice
- 1tsp bicarb of soda
- Joe & Seph's Gingerbread Popcorn
- Joe & Seph's Speculoos Caramel Sauce
- Grease tin
Prepare your loaf tin by greasing the sides with butter and set aside.
- Preheat oven
Pre heat your oven to 160C.
- Melt sugar, syrup and butter together
In a pan melt the sugar, golden syrup and butter until all completely melted.
- Add milk
Once melted add in the milk slowly and combine and set aside.
- Combine dry ingredients
In a bowl sift in the flour, bicarb, mixed spice and ground ginger, then roughly combine the dry ingredients.
- Combine with wet ingredients
Now add the melted wet ingredients to the dry and mix well with a wooden spoon.
Bake in the oven for 1 hour OR until a skewer comes out clear.
- Top with crushed popcorn and sauce
Once cool drizzle over lashings of sauce and top with crushed popcorn.
Lovely to enjoy in the winter months!
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