Gingerbread (Mrs Clark’s Café, Riverton)
( SERVES 8 )
Photo by Lottie Hedley
Pat and Cazna Gilder from Mrs Clark's Cafe in Riverton make gingerbread which is toasted in a sandwich maker and served hot with caramel sauce. "Here at the café we toast a fat slab in the sandwhich grill and smother it in caramel sauce and real butter. I swear, even the staunchest ginger hater will be converted. I see it every day! Oh the joys..."
This recipe is taken from The Great New Zealand Cookbook (self published by Murray Thom, in conjunction with PQ Blackwell).
- Preheat the oven to 165C. Line and grease a loaf tin (23 cm x 13 cm x 7 cm deep).
- Melt butter in a largish pan, then add molasses, treacle and golden syrup and melt together. Add eggs, yoghurt, milk and vanilla. Beat together until smooth as.
- Sift flour, baking powder, spices and salt together, then add sugar. Make a well in the dry ingredients and pour in all the wet mix – beat furiously until smooth and yummy. Resist eating the mix, and pour it into the loaf tin.
- Bake for 45 minutes, cool in the tin, then slice, eat and enjoy.
To make ‘easy as’ caramel sauce:
Put 1 cup brown sugar and 1 cup cream in a microwave-safe jug, heat on high for 2 minutes, stir, then heat for another 2 minutes. Cool to let it thicken up.