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
Prepare your loaf tin by greasing the sides with butter and set aside.
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.
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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