Toasted gingerbread with banana and blueberries and caramel sauce

In this scrumptious Nici Wickes recipe, an easy gingerbread loaf gets toasted and covered in fresh fruit and an easy caramel sauce for the perfect sweet start to your weekend.
Toasted gingerbread with banana and blueberries and caramel sauce


Caramel sauce


1.Preheat oven to 160°C fan bake. Grease and line a loaf tin with baking paper.
2.Gently melt the butter and golden syrup together.
3.Add the lemon juice to the milk and leave for 1-2 minutes to curdle. Mix in the eggs and vanilla, then add to the butter mix, beating until smooth.
4.Sift the dry ingredients into a large bowl. Mix in the sugar and combine. Add the wet ingredients and beat well – I use a wooden spoon to make a lovely smooth batter.
5.Scrape into the loaf tin, shaking gently to evenly distribute. Bake for 45 minutes or until cooked through. Cool in the tin before turning out.
6.For the banana slices, fry in a greased pan until caramelised.
7.For the caramel sauce, bring the brown sugar and butter to bubbling in a small saucepan, cooking until the sugar is dissolved, then add the cream (careful, as it will spit) and stir. Cool to warm.
8.Cut the gingerbread into thick slices and toast. Serve with the bananas, blueberries and caramel sauce – yum!

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