Last February I watched an episode of My Kitchen Rules and the Gingerbread they made stayed with me. I couldn’t stop thinking about it.
I found the link to the gingerbread recipe (it’s here), printed it out and kept it close. Didn’t make it until this week, over a year later!! I hadn’t forgotten about it though. Oh no. It was always on the list of things I must make.
The MKR recipe is actually called “Grandma’s Gingerbread (with Rum & Raisin Ice Cream)”. No time to make the ice cream, so I just made the gingerbread part. Didn’t change the recipe. It’s fantastic just the way it is, except, that it probably needed ice cream! I decided to use the gingerbread as a pudding for dessert one night so I made this caramel sauce (and got the tub of ice cream from the freezer). This caramel sauce is so easy it’s almost embarassing.
- 8 heaped Tbsp soft brown sugar
- 2 Tbsp butter
- Combine the sugar and the butter in a small saucepan.
- Bring slowly to the boil and cook for 1 minute.
I drizzled the caramel sauce over the warm gingerbread and it was delicious.
As the caramel sauce cooled, it started to solidify because of the butter in it. (This is when the stroke of genius hit.) While it was still pliable, I spread the remaining caramel sauce over the remaining gingerbread like icing. Now, we have options. If someone wants to have a piece of gingerbread and eat it like cake, you just cut and piece and away you go. If you’d like it like a pudding, you cut a piece and warm it up in the microwave. The caramel icing turns into caramel sauce again and you have pudding with drizzled caramel sauce.
As usual, this recipe is super easy to make. The gingerbread is nice and moist and keeps for days in an airtight container. It feeds a crowd and would be perfect for a huge dinner party or an Easter dessert. Enjoy this Gingerbred with Caramel Sauce combo.
I think you should make it.