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Method
For the gingerbread:
- Preheat oven to 180°C.
- Put the milk, butter, golden syrup, treacle, sugar, vanilla and preserved ginger in a small sauce pan and heat gently until the sugar dissolves.
- Sift the other ingredients for the gingerbread (except the egg) in to a large bowl.
- Beat the egg in a small bowl.
- Gradually add the liquid ingredients in to the dry ones then add the beaten eggs. Stir very well.
- Bake the ginger bread in a deep baking tin for 40-45 minutes until fully cooked through.
For the ice cream:
- Put the milk in to a saucepan. Halve the vanilla pod and scrape out the seeds. Place the seeds and pod in to the saucepan and bring to the boil.
- Put the egg yolks and sugar in to a large bowl and whisk together.
- Whilst still whisking slowly, pour the hot milk in to the egg yolk mixture.
- Allow the mixture to cool and then remove the vanilla pod and stir in the cream.
- When cool, put the mixture in to an ice cream machine and churn. The kind of machine will determine how long the ice cream will take to churn and whether or not it needs further freezing.
For the sauce:
- Put the ginger wine and ginger extract into a pan, heat until boiling then reduce down for roughly 3–4 minutes.
- Put the rest of the sauce ingredients except the cream in a small pan and heat until the sugar dissolves.
- Stir in the cream and warm it through before liquidising with a stick blender and passing it through a sieve. Serve warm.
PLATING UP
Cut the ginger bread into squares. Pour the sauce into tiny individual jugs. Serve with a scoop of the ice cream.
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