Method

For the sticky ginger cakes:

1. Preheat the oven to 170°C (fan)
2. Blend the raisins and stem ginger in a food processor until a coarse purée is achieved.
3. Place them in a mixing bowl with the bicarbonate of soda and ginger beer (which has been brought to boiling point in a small saucepan). Combine everything together and leave to stand for 15 minutes.
4. Cream the butter and sugar together in a free standing mixer with balloon attachment (or the equivalent). Next add the eggs and mix well. Finally incorporate the flour, ground ginger and mixed spice before adding the wet mix. Combine well.
5. Heavily butter 6 dariole moulds (3 oz capacity) and place a small disc of grease proof paper in the bottom of each to stop the cakes from sticking.
6. Divide the mixture between the moulds (approximately two rounded dessert spoons per mould), place on a baking try and cook in the oven for 25 – 30 mins until cooked through. You can check if they are ready by sticking a skewer into the centre of one of the cakes and seeing if it comes out clean.
7. Allow the cakes to cool in the moulds for 5 minutes before turning out onto a plate. I like to then steep the cakes in the toffee sauce and allow them to soak up all the sticky goodness. Be sure to reserve some of the sauce however for plating later.

For the salted caramel ice cream:

1. Place 100g of caster sugar in a saucepan and place on a high heat until the sugar starts to bubble and turn dark brown at the edges. Turn down the heat to medium and shake the pan to ensure there is an even distribution of heat. Do not stir until the sugar is almost completely dissolved or it will crystallise and you will have to start again.
2. When the sugar is a deep caramel colour, add the cream and bring to the boil. Once the caramel has all dissolved in the cream, add the milk and mix well with a balloon whisk. Take off the heat.
3. In another bowl mix the egg yolks and remaining sugar together until light, pale and fluffy. Pour the hot caramel cream gradually into the yolk mix and whisk again to incorporate. Finally add a generous pinch of sea salt and combine.
4. Pass the ice cream mix through a sieve into a container and place in fridge to cool down for 30 mins.
5. Add to your ice cream machine and churn as per the instructions (see hints and tips)

For the stem ginger and toffee sauce:

1. Melt the butter and sugar in a saucepan over a low heat until the sugar is dissolved. Watch it carefully so that it doesn’t burn.
2. Stir in the  cream and heat gently until bubbling, stirring continuously.
3. Remove from the heat and add the stem ginger syrup, diced stem ginger and a pinch of salt. Serve warm.

For the ginger-nut crumble:

1. Put the flour in a large bowl and rub in the butter with your fingers until you have a coarse, crumbly mixture.
2. Stir in the Demerara sugar, almonds and crushed ginger biscuits – you can crush the biscuits by placing them in a large sandwich bag and attacking with a rolling pin.
3. Spread out the mix on a lined baking tray and cook in the oven with the puddings for 25 mins, stirring half way through.
4. Break up with a fork and set aside to cool.

To plate:

1. See photo below: Start with a layer of the crumble which will form the foundation for the cake and ice cream.
2. Next sit the cake on the crumb and generously drizzle some more of the warm, stem ginger toffee sauce.
3. Finally add a scoop of the caramel ice cream.

Save

Save

Save

Save

Save

Save

Save