Sticky Gingerbread Bundt with Toffee Sauce & Cornish Clotted Cream

Photo credit: Kate Whitaker

A true showstopper that’s perfect for the festive season, this sticky, Christmas spiced gingerbread cake just calls for lashings of hot toffee sauce, and of course, clotted cream. Top tip – this cake improves with age, so bake it and serve 2 - 3 days later, if you can wait that long.

PREP TIME: 20 minutes

COOK TIME: 40 minutes

Serves 6


For the gingerbread

  • 250g Trewithen Dairy unsalted butter, plus extra for greasing
  • 375g soft dark brown sugar
  • 200g treacle
  • Fortnum & Mason stem ginger in syrup, drained - 5 balls
  • 50g ginger syrup
  • 3 large eggs
  • 50g plain flour, plus extra for dusting
  • 1 ¼ tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 280g Trewithen Dairy natural yoghurt

For the toffee sauce

  • 115g Trewithen Dairy unsalted butter
  • 150g soft dark brown sugar
  • 100g Trewithen Dairy clotted cream


1. For the gingerbread, heat the oven to 180C/Fan 160C/Gas 4. Generously grease a 10 cup bundt tin with butter, then sprinkle with flour. Turn the bundt tin upside down and tap out any excess flour.

2. Place the butter, sugar, treacle and ginger syrup in a pan and cook over a low heat for 3 minutes, stirring until the butter has melted and the sugar has dissolved. Remove from the heat and leave to cool a little.

3. Very finely chop the stem ginger and place in the bowl of a stand mixer fitted with the whisk. Add the eggs and whisk on high speed for 3 – 5 minutes, until the eggs are light and fluffy.

4. In a separate bowl, sieve the flour, bicarbonate of soda, ginger, cinnamon and mixed spice together.

5. With the mixer on low speed, pour the warm syrupy mixture into the eggs and mix for 30 seconds. Then add the flour mixture and mix until just combined. Do not over mix.

6. Remove the bowl from the mixer and gently fold in the yoghurt with a large metal spoon or rubber spatula.

7. Pour the mixture into the prepared bundt tin and bake for 45 – 50 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn out onto a wire rack and leave to cool completely or serve warm.

8. For the toffee sauce, place the butter, sugar and clotted cream in a pan and heat over a medium heat, stirring, until the butter and cream have melted and the sugar has dissolved. Remove from the heat and pour into a serving jug.

9. Serve the sticky gingerbread with the toffee sauce and a good dollop of clotted cream.

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