Well this is my first festive post of the season and definitely won’t be the last! I made this gingerbread roulade for a dinner for the in laws as part of getting into the Christmas spirit. We’ve been doing a lot of ‘getting into the spirit’ of late. This weekend we’ve been and picked our tree and had a night out in Newcastle at The Boiler Shop Steamer , one of my favourite local events full of fantastic street food, local brews and live music. It’s always a really good night out and this time around we introduced J’s sister and her husband to it.
Other things we are loving this week:
I’ve finally convinced J to watch all the Harry Potter films so we’re currently watching them starting from the first! Perfect time to watch them as well 🙂
This wonderful post on festive cocktails from Creative Culinary – I am officially going to be working my way through them. The Mexican Coffee looks particularly delicious!
The Second Hunger Games Film – So good! Plus it’s the first time J had read a book before going to see a film so he was eager to if my reckoning that books are always better than film was true. On this occasion I have to say the film actually did the book justice, so much better than the first film!
All the respect Nelson Mandela has been receiving. So nice to see the love and respect being given to such a deserving man. More people all over the world should follow his example.
Now on to this roulade. The main cake layer is a ginger cake made moist and dark with black treacle and spiced with two types of ginger. It is then spread with homemade caramel and a layer of whipped cream spiced with cinnamon. The original recipe comes from Roxana’s Home Baking but I’ve adapted it a fair bit from the original, using black treacle and golden syrup as oppose to molasses and honey. I’ve also added some grated stem ginger into the mix as I like the extra kick of ginger it adds. *For my caramel I used this version from Honey and Figs – it’s quick, easy and delicious and adds that perfect extra note to the roulade. Plus they’ll be plenty left over for other yummy things!
I served my roulade with some rum and vanilla preserved pears I made a while back from our pear tree. They went perfectly with the roulade as they cut right through the sweetness. Plus they are delicious in their own right so well worth making a batch to keep in reserve for over the festive season! They would make lovely gifts in dolled up jars or a great quick dessert at a pinch with their own syrup over ice cream. I’ve included the recipe for them as well further down as they just went so perfectly together.
Gingerbread Roulade with Caramel and Cinnamon Cream
3 Eggs – Room Temperature, separated
75g Black Treacle
75g Golden Syrup
1Tbsp Melted Butter
50g Caster Sugar
120g Plain Flour
2 Balls Stem Ginger – Finely Grated
1/4tsp Baking Powder
1/2tsp Ground Ginger
1/2tsp Ground Cinnamon
A good 6-7 Tbsp Salted Caramel Sauce*
360ml Double Cream
40g Icing Sugar
Oven 190C/375F/Gas 5
Grease and line a 15″x10″ Shallow tin.
In a large bowl whisk the egg yolks on a high heat until they have thickened and lightened considerably in colour. This should take about 3 minutes on high. Whisk in the black treacle, golden syrup, melted butter and grated stem ginger until you have a nice smooth mix and everything is well incorporated. Set aside
In a clean grease free bowl whisk your egg whites to stiff peaks (make sure you wash the whisk attachments before doing this or they won’t whisk up!) then gradually add in the caster sugar continuing to whisk until you have nice glossy stuff peaks. Using a large metal spoon gently fold in the egg whites to the egg yolk mix, trying not too loose too much of the air.
Once they are incorporated, sift in the flour, baking powder, ginger, cinnamon and salt and gently fold this in as well. Tip into your prepared tin and spread into a thin even layer. Bake for 11-14 minutes, the mixture should be springy to the touch. Cool in the pan for about three minutes and then turn out onto a clean tea towel liberally sprinkled with icing sugar. Peel off the baking paper and sprinkle the top of the roulade with icing sugar. While still warm use the tea towel to roll up the roulade starting from the short end – leave the roulade rolled up in the tea towel to cool completely before filling.
Tip the double cream into a bowl and sift in the icing sugar and cinnamon. Whisk to firm peaks and set aside until needed.
Once the roulade has cooled careful unroll it. Spread it first with the caramel and then with two thirds of the cream filling and gently reroll. It’s best to do this a day ahead to some of the moisture from the cream can soak into the gingerbread leaving it nice and moist. Spread the rest of the filling over the top and sides of the roulade – drizzle with caramel sauce and top with crystallised ginger if desired.
Rum and Vanilla Preserved Pears:
Large Bowl of Water with a Tbsp Lemon Juice
3Lb Pears – Peeled, Cored and Quartered
3/4 Cup Caster Sugar
2 Cups Water
8 Whole Peppercorns
1 Vanilla Pod – Split and cut into inch long pieces
2-3 Tbsp Dark Rum
Use the large bowl of water with lemon juice to put your pears in as you prepare them, this will stop them browning before you need them. Sterilise your jars by running them through a dishwasher cycle or by boiling them for 5 minutes. This recipe will fill about 3 jars
In a large saucepan combine the sugar and 2 cups of water. Heat gently until the sugar has dissolved and bring to the boil. Add the vanilla pod then drain and add the pears in a single layer if you can. Cook on a medium low heat for 5 minutes until the fruit is heated through. Put 3-4 peppercorns in the bottom of each sterilised jar along with 1 – 1.5 Tbsp Rum depending on how strong you want the flavour to be.
Gently pack the pears into the jars, fitting in as many as you can until the jars are full – squeezing in a few vanilla pod pieces between each layer. Then pour over your syrup leaving about 1/2 an inch of air at the top of each jar.
Heat a large saucepan of water to a boil – place your jars in it – they should be pretty much submerged. Boil for 10 minutes to seal the jars and carefully remove them from the water and set aside. Allow to sit undisturbed for 24 hours before serving or storing.