Method The Regents Park Honey Ice 1. Gently warm your honey and slowly pour over your yolks, whisking all the while. Gently heat 600ml cream and 400ml of milk to boiling point
2. Gradually add your hot cream mixture to your honey & yolks. Return to a clean pan and cook over a low heat, stirring consistently, until the custard is thick enough to coat the back of the spoon.
3. Strain through a fine strainer into a bowl and allow to cool.
4. Whisk the remaining cream to a firm but not buttery consistency and fold through the chilled custard. Place in the same sized tray as the ginger cake.
The Ginger Cake: 5. Melt butter, sugar and treacle in a saucepan. Then allow to cool.
6. Add the eggs, whisking to incorporate in to the mixture.
7. Sift flour, cinnamon and ginger into the treacle mixture
8. Warm the milk so it is just above body temperature. Once the milk is warm add the bicarb.(This will activate the bicarb almost like sherbert in your mouth. This will make the cake rise once combined together and heated.)
9. Add milk to your treacle mix and pour into a 45cm x 30cm baking tray, lined with silicone paper. Bake at 160 deg.C until a skewer inserted in to the cake comes out clean.
10. The cake should have a sticky top. Cool in tin. Once cool wrap in silicone paper and store till needed. Assembly 11. To assemble slice ginger cake in half length ways and fill the ginger bread with the ice as you would a sandwich. Dress with ginger syrup to finish.
12. We dress this pudding with ginger syrup made from a basic sugar syrup, ginger and spices, but you can substitute this with stem ginger and its syrup. | | Ingredients For the Regents Park Honey Ice 430g Honey
10 Egg yolks
800ml Double Cream
400ml Milk For the Ginger Cake A 45cm x 30cm baking tray, lined with silicone paper 225g butter
225g sugar
225g black treacle
2 eggs
340g plain flour
2 tsp ground ginger
1 tsp ground cinnamon
290ml warm milk
2 tsp bicarbonate soda |
