大象传媒

Gingerbread

75g butter + extra for buttering
100g dark muscovado sugar
100g golden syrup
35g crystallized ginger roughly chopped
50ml whole milk
1 egg
2 teaspoons ground ginger
150g self raising flour
Icing sugar to dust

Lightly butter a cake tin and dust with flour, shaking off the excess. Set oven to 180掳c.
Place butter, sugar and syrup in a pan and gently cook until the sugar has dissolved. Cool for 5 minutes. Blend the egg, crystallized ginger and milk together. Whisk into the butter mixture and then mix in the flour and ground ginger to a smooth batter. Pour into the tin and bake for about 40 minutes or until an inserted skewer comes out clean. Cool in the tin for 10 minutes then turn onto a plate and dust with icing sugar.

Candied Tangerines

4 tangerines
50g castor sugar
Pinch cinnamon

Peel the tangerines and slice in half.
Heat the sugar in a large hot pan and cook until caramelized. Add 50ml of hot water and cook to thick syrup. Add the cinnamon and then the tangerines cut side down. Cook until candied and allow to sit in the pan to cool. You should end up with a caramelized sauce.

Date molasses yoghurt
250ml Greek style yoghurt
1 tablespoon date molasses
1 teaspoon vanilla extract

Mix the vanilla into the yoghurt and then swirl in the date molasses.

Slice the cake, add some of the candied tangerines and cooking juices and serve with the yoghurt.

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