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A deliciously spiced gingerbread cake with Joe & Seph's Speculoos caramel sauce. Thank you to Gee Natural for the recipe!
Prepare your loaf tin by greasing the sides with butter and set aside.
Pre heat your oven to 160C.
In a pan melt the sugar, golden syrup and butter until all completely melted.
Once melted add in the milk slowly and combine and set aside.
In a bowl sift in the flour, bicarb, mixed spice and ground ginger, then roughly combine the dry ingredients.
Now add the melted wet ingredients to the dry and mix well with a wooden spoon.
Bake in the oven for 1 hour OR until a skewer comes out clear.
Once cool drizzle over lashings of sauce and top with crushed popcorn.
1 hour 35 minutes 
Serves 15 
Challenging 
1 hour 55 minutes
Serves 12
More Effort 
Joe & Seph's are a family business who launched in 2010 with a mission to produce the best tasting popcorn in the world.
All of our popcorn and caramel sauces are handmade in London by a small team of pastry chefs.
We have a range of over 50 flavours of popcorn, 10 caramel sauces and are proud to have won 100 Great Taste Awards!
