Ginger Cake with Custard
Ingredients
- 45g Mornflake oatbran (b)
- 3 tbsp natural fat free yogurt
- 1 tbsp Monin UK sugar free gingerbread syrup
- 2 tsp ground ginger
- 1 tbsp Treacle (2)
- 1 tbsp NKD Living erythritol gold (0.5)
- Pinch of cinnamon
- 1/2 tsp baking powder
Custard
- 2 egg yolks
- 1 tbsp NKD Living erythritol granulated (0.5)
- 200ml Arla Dairy UK bob milk (part a)
- 1 tbsp cornflour (1)
- Vanilla extract
- Almond extract
Preparation
Mix all the cake ingredients together and bake in a silicone mould for 25 minutes at 180°C.
Custard making
Mix the egg yolks and erythritol together.
Top up to 200ml with milk.
Mix a little of the mixture with cornflour and add it back into the mix.
Add vanilla extract and almond extract.
Mix well, cover the jug with clingfilm, microwave for 1 minute, stir, cover again, and microwave for another 1 minute. Times may vary depending on microwave and desired thickness.
