INGREDIENTS
For the sponge:
- 120g salted butter, softened
- 120g soft brown sugar
- 1 egg, beaten
- 150g golden syrup
- 200g self-raising flour
- ¼ teaspoon bicarbonate of soda
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 125ml boiling water
For the custard cream:
- 2 cups Clover cream, whipped to stiff peaks
- 2 cups Clover classic custard
- 3 – 4 cup caramel dessert
- Gingernut biscuits, crushed and some kept whole
- Nuttikrust biscuits to garnish
Method
- Preheat the oven to 180°C.
- Line and grease a rectangular baking tin/loaf tin.
- Cream the butter and sugar until light and fluffy.
- Add the egg and syrup and continue to mix until thoroughly combined.
- Sieve the flour and bicarb into the egg mixture and add the spices.
- Mix together to form a smooth thick batter.
- Gradually add the boiling water while mixing until you have quite a runny mixture.
- Pour into the prepared baking tin and bake for 30 – 35 minutes until done.
- Allow to cool on a wire rack and cut into cubes.
- For the custard cream, fold the whipped cream into the custard to form a light an airy mixture.