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  • For the gingerbread

  • 170g butter,

  • 170g golden syrup

  • 170g black treacle

  • 300ml milk

  • 1 egg

  • 450g plain flour

  • 3 tsp baking powder

  • 2 tsp ground ginger,

  • ½ tsp cinnamon,

  • 1 tsp bicarbonate soda,

  • 1 tsp salt

  • 225g demerera sugar

  • For the caraway ice cream

  • 400ml milk

  • 400ml whipping cream

  • 1 vanilla pod, cut and split

  • 2 tsp crushed caraway seeds

  • 8 egg yolks

  • 175g caster sugar


  • 1.

    To make the gingerbread, put the butter and syrups in a pan and heat until melted. Leave to cool, mix the milk and egg into the cooled syrups then fold syrup mixture into the dry ingredients. Bake in a lined, greased 22cm baking tin at 170 degrees celsius for 45mins.

  • 2.

    For the ice cream, simmer the milk, cream, vanilla and caraway in a pan. Mix the egg yolks and sugar together then whisk into the milk mixture. Put in pan on heat and gently stir till mixture coats back of spoon. Churn in ice-cream machine for 30 mins then freeze.

  • 3.

    To serve, cut a square of ginger cake, dust with icing sugar and add scoops of caraway ice-cream.

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