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°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.