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Tuesday, 19 September 2017

Ginger and Custard Crumble Cake...

Ginger and Custard Crumble Cake anyone? 

As the evenings draw in and tea by the fire becomes appealing, treat yourself to a slice of something that combines two classic comfort foods Custard and Crumble! And why not take off the chill with a mug of warm Belvoir Honey, Lemon & Ginger Cordial.

Serves 12

This egg free recipe is really moist and sticky. You can use ready- made apple sauce from a jar, or make your own using the autumn windfall apples.

How To Make Ginger and Custard Crumble Cake:

  • 125g unsalted butter or vegetable margarine
  • 125g light brown sugar
  • 90g black treacle
  • 80g maple syrup
  • 50g Belvoir Ginger Cordial
  • 250g self-raising flour
  • 50g plain flour
  • 1 tsp ground ginger
  • ½ tsp bicarbonate of soda
  • 170g apple sauce
  • 3 balls of stem ginger, finely chopped

For the icing:
  • 125ml double cream
  • 1tbsp icing sugar
  • 100ml fresh custard
  • 2 ginger nut biscuits, roughly crushed

  1. Preheat the oven to 180oC/Gas 4/Fan 165oC. Lightly oil a 900g/2lb loaf tin and line the base with baking parchment.
  2. Put the butter, sugar, treacle, syrup and cordial in a medium pan and gently heat, stirring until the butter has melted.
  3. 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 for 50 minutes -1 hour.
  4. Leave to cool in the tin.
  5. 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.

Recipe and images courtesy of Belvoir Fruit Farms.

Fancy trying this Ginger and Custard Crumble Cake recipe?

Let me know in the comments below if you get to make some :)



  1. Yum - bet that is great with the cream topping!

  2. Sounds yummy. I could just try a slice.

  3. This sounds so wonderful! Thanks so much for sharing with us this week at Brag About It!

  4. Claire, I DO fancy making this cake! I just made parkin last week, but I'm always ready for a lovely ginger cake in autumn!

  5. I love the fall flavors for your delicious crumble cake! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen

  6. That looks like it would go beautifully with my coffee right now. Thanks for sharing this at the Dishing It & Digging It Link Party. Hope you have a good day!

  7. I so pinned this! Sounds amazing! :)

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

  8. Cakes made with yeast are so different than the baking powder variety. This cake looks stunning with or without the custard. Yum.

  9. I love Ginger cake and custard I am sharing this recipe on my Facebook too :)


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