Gingerbread custard cake recipe

Step 1

Preheat oven to 170C. Line a 20cm x 20cm square cake tin with two long 20cm strips of baking paper, overlapping in the base, so that the paper hangs over the sides of the tin.

Step 2

In a large bowl, whisk together flour, baking powder, caster sugar and spices.

Step 3

Place butter in a small saucepan with the golden syrup and warm gently until butter has melted. Stir in bicarb soda, then add to dry ingredients with milk and eggs and fold to combine. Pour into prepared tin and bake for 35-40 minutes until a skewer inserted into the centre comes out clean.

Step 4

Meanwhile, make custard by whisking together custard powder and caster sugar in a small saucepan. Add enough milk to form a smooth paste, then add remaining milk and cream. Heat gently, stirring continuously, until mixture thickens and starts to bubble.

Step 5

When cake is cooked, remove from oven and use thick dowel or the handle of a wooden spoon to poke holes all over the top of the cake. Pour over thick custard and use a spoon or palette knife to spread it so it fills the holes. Return to the oven for 5 minutes. Remove and allow to cool, then use overhanging baking paper to lift cake from the tin.

Step 6

Slice into squares and serve with a drizzle of golden syrup.