step one: Preheat the oven to 180°C/350°F/ gas 4. Cut each ginger cake into eight slices. Select an ovenproof dish that’s big enough to accommodate all the slices and arrange them inside in a slightly overlapping layer.
step two: Place the butter in a pan with the sugar and golden syrup. Bring to the boil, then reduce the heat and simmer for a minute or two, stirring occasionally, until the sugar has dissolved and a bubbling and lightly golden caramel has formed.
step three: Stir the cream into the caramel and simmer for another few minutes, stirring occasionally, until you have a toffee sauce.
step four: Pour the toffee sauce over the cake slices and bake in the oven for 15–20 minutes until bubbling. Serve straight to the table, with more cream if you like.
- 2 x 275g (9 1/2oz) Jamaican ginger cakes
- 50g (2oz) butter
- 100g (4oz) light muscovado sugar
- 120ml (4fl oz) pouring golden syrup
- 150ml (1/4 pint) double cream, and extra for serving (optional)