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.
This egg-free recipe is really moist and sticky. You can use ready-made applesauce 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
Ginger And Custard Crumble Cake Method:
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.
Ginger And Custard Crumble Cake 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 🙂
Try now or pin for later.
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