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Warm gingerbread sponge stack

Fluffy, fruity and just a bit sticky, spiced sponge stacks make sensational single-serve desserts.
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45M
1H 10M

There’s no better way to finish off a winter meal than with pudding and this one has everything going for it. With a gingerbread sponge, butterscotch sauce, strawberries and mascarpone, it might just become your family’s new favourite.

Ingredients

Method

1.

Preheat oven to 180°C fan-forced (200°C conventional). Put 1½ cups of the brown sugar, molasses, ginger, mixed spice, pepper and eggs in a bowl, whisking until sugar is dissolved. Fold in melted butter. Sift together flours, baking powder and bicarb, then fold in, alternating with buttermilk.

2.

Spread batter on a lined 20 x 30cm lamington pan and bake for 30 minutes, until just firm to touch. Cool in pan, then cut into six 10cm rounds with a biscuit cutter. Halve each with a bread knife. You need 12 rounds in total.

3.

Put extra butter and remaining brown sugar in a medium saucepan on high heat, and cook until mixture starts to darken. Pour in cream and vanilla, then simmer until thickened.

4.

Set aside â…“ of the strawberries and halve the rest. Spread 8 cake rounds with mascarpone, top with berry halves, stack in twos and top with remaining rounds. Cut reserved strawberries into a mix of halves and dice. Top cake stacks with mixed berries, then drizzle over butterscotch sauce. Serve.

Warm gingerbread sponge stack

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