Ginger & Custard Crumble Cake by Lisa Faulkner

The addition of Ginger Cordial to this Belvoir bake brings a gentle warmth synonymous with Autumn; definitely a cake to cosy up with!

Serves 10 Prep time 20 mins Bake time 50 mins
Ginger & Custard Crumble Cake by Lisa Faulkner


For the Cake:

85g unsalted butter, softened

50g maple syrup

40g of Belvoir Ginger Cordial

85g black treacle

85g light brown muscavado sugar

225g Self Raising Flour

1 tsp ground ginger

½ tsp bicarb

170g apple puree

2-3 balls of stem ginger, finely chopped

2 ginger nut biscuits, roughly crushed

For the Frosting:

1tbsp icing sugar

100ml fresh custard

125ml double cream


  1. Preheat the oven to 180c/ Fan 160c/Gas Mark 4.
  2. Grease and line a 2lb loaf tin.
  3. Put the butter, sugar, syrups, treacle and fat into a saucepan and melt on a low heat, then set aside
  4. Mix all the dry ingredients together and then in a stand mixer or hand whisk mix in the sugary syrupy mix and then the apple sauce and stem ginger until thoroughly combined.
  5. Pour into the cake tin and bake for 50 minutes/ 1 hour. Leave to cool in the tin.
  6. Whip the cream until it’s holding its shape then whisk in the custard and icing sugar. Spread it over the top of the cooled cake and scatter with ginger nuts.