Ginger Cake with Caramelised Pineapple and Ginger Butterscotch Sauce
A wonderful warming ginger cake with pineapple and butterscotch sauce for a sweet treat.
Ingredients
CAKE
400g self-raising flour
400g caster sugar
3 tbsp ground ginger
2 tsp black pepper
½ tsp salt
2 tsp bicarbonate of soda
110g butter
2 eggs, beaten
4 tbsp black treacle
2 tsp vanilla extract
440ml hot water
1 ripe pineapple, peeled and scored to remove eyes
SAUCE
200g caster sugar
50g butter
175ml Luscombe Hot Ginger Beer
300ml double cream
1 tsp flaked sea salt
Method
1. Grease and line a small roasting tin – approximately 26x20cm. Set up your barbecue at 170°C indirect cooking.
2. Place all the dry ingredients in a large bowl – flour, caster sugar, ground ginger, black pepper, salt and bicarb. Rub the butter into the ingredients to create fine breadcrumbs. Stir through the eggs, treacle, vanilla and finally the hot water until you have a smooth batter consistency.
3. Pour the mix into the roasting tin and bake in the barbecue for approximately 30 minutes with the lid closed, until the cake springs back when lightly prodded and a cake tester inserted comes out clean. Set aside to cool.
4. Set up your barbecue for direct cooking and sear the pineapple all over the hot grill. Close the lid and let it cook down for approximately 30-40 minutes until it is tender throughout. Remove from the grill and slice into chunks, removing the centre woody core.
5. To make the butterscotch sauce, use a half-moon pan or heavy-based saucepan over a direct heat. Add the sugar and a little water to the pan. Don’t touch the mixture – allow it to caramelise. If it looks like the sugar has seized up and white crystals start to form, add a little more water; it doesn’t matter how much water you add, it’ll evaporate. When you have a dark amber caramel, whisk in the butter. After a few minutes, pour in the Luscombe Hot Ginger Beer, and, finally, the double cream. Season with salt to taste.
6. Serve squares of ginger cake with caramelised pineapple on top and soak each slice in ginger butterscotch sauce.
More Recipes Ideas from Harry Hook
Method
1. Grease and line a small roasting tin – approximately 26x20cm. Set up your barbecue at 170°C indirect cooking.
2. Place all the dry ingredients in a large bowl – flour, caster sugar, ground ginger, black pepper, salt and bicarb. Rub the butter into the ingredients to create fine breadcrumbs. Stir through the eggs, treacle, vanilla and finally the hot water until you have a smooth batter consistency.
3. Pour the mix into the roasting tin and bake in the barbecue for approximately 30 minutes with the lid closed, until the cake springs back when lightly prodded and a cake tester inserted comes out clean. Set aside to cool.
4. Set up your barbecue for direct cooking and sear the pineapple all over the hot grill. Close the lid and let it cook down for approximately 30-40 minutes until it is tender throughout. Remove from the grill and slice into chunks, removing the centre woody core.
5. To make the butterscotch sauce, use a half-moon pan or heavy-based saucepan over a direct heat. Add the sugar and a little water to the pan. Don’t touch the mixture – allow it to caramelise. If it looks like the sugar has seized up and white crystals start to form, add a little more water; it doesn’t matter how much water you add, it’ll evaporate. When you have a dark amber caramel, whisk in the butter. After a few minutes, pour in the Luscombe Hot Ginger Beer, and, finally, the double cream. Season with salt to taste.
6. Serve squares of ginger cake with caramelised pineapple on top and soak each slice in ginger butterscotch sauce.
