Recipe and images courtesy of Belvoir Fruit Farms.
Ginger And Custard Crumble Cake, anyone? Hello friends, so how are you today?
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!
How To Make Ginger And Custard Crumble Cake:
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 applesauce from a jar, or make your own using the autumn windfall apples.
Ingredients:
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.) Firstly, 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.
So what do you think? Do you also 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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I love Ginger cake and custard I am sharing this recipe on my Facebook too 🙂
Author
Thanks for sharing Amber 🙂
Cakes made with yeast are so different than the baking powder variety. This cake looks stunning with or without the custard. Yum.
Author
Thanks for the comment Leanna
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!
Author
Thanks for hosting and stopping by.
I so pinned this! Sounds amazing! :)I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks. Thanks for joining Cooking and Crafting with J & J!
Author
Thanks for hopping by Jess.
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
Author
Thanks for stopping by.
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!
Author
Thanks Jean.
This sounds so wonderful! Thanks so much for sharing with us this week at Brag About It!
Author
Thanks for stopping by Laurie
Sounds yummy. I could just try a slice.
Author
Hope you get to make one 🙂
Yum – bet that is great with the cream topping!
Author
Thanks for stopping by Tamar 🙂