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.
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.
To serve: 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...