- 125 g (4½ oz) unsalted butter
- 125 g (4½ oz) light brown sugar
- 90 g (3¼ oz) black treacle
- 80 g (3 oz) maple syrup
- 50 g (1¾ oz) Belvoir Ginger Cordial
- 250 g (9 oz) self-raising flour
- 50 g (1¾ oz) plain flour
- 1 tsp ground ginger
- ½ tsp bicarbonate of soda
- 170 g (6 oz) apple sauce
- 3 balls of stem ginger, chopped finely
- For the icing:
- 125 ml (4½ fl oz) double cream
- 1 tbs icing sugar
- 100 ml (3½ fl oz) fresh custard
- 2 ginger nut biscuits, crushed roughly
Everyone needs a good crumble recipe up their sleeve — and we have a great one for you here.
Our Ginger And Custard Crumble Cake is a little different, but guaranteed to satisfy anyone in the family with a sweet tooth.
Give it a try today.
- Pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4. Lightly oil a 900 g (2 lb) loaf tin and line the base with baking parchment.
- Put the butter, sugar, treacle, syrup and cordial in a medium saucepan and heat gently, stirring until the butter has melted.
- Sift the flours, ginger and bicarbonate of soda together into a large bowl. Add the syrup mixture, apple sauce and stem ginger and mix well. Pour into the cake tin and bake in the pre-heated oven for 50 minutes to 1 hour until a skewer comes out clean.
- Leave the cake to cool in the tin.
- Whip the cream and icing sugar together until it is holding its shape then add the custard and whisk until thick. Spread it over the top of the cooled cake and scatter with ginger nuts.
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