Ingredients
Gingerbread Base
- 190 g plain flour
- 1 tbsp ground ginger, 1/2 if you prefer milder taste
- 1/2 tsp mixed spice
- 1/2 tsp bicarbonate of soda
- 50 g brown sugar
- 75 g golden syrup
- 100 g Butter
- 1 pinch salt
Caramel
- 780 g condensed milk, (2 cans)
- 100 g golden syrup
- 120 g Butter
Chocolate Topping
- 100-200 g dark chocolate, depending on thick you'd like the topping
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180°C. Line baking tray (30 x 20 cm) with baking paper and set aside.
- Add all gingerbread ingredients into mixing bowl, mix 12 seconds, Speed 6. Scrape down sides with spatula.
- 1 Minute
"Dough mode" Dough mode. Dough should have come together, if not scrape down and repeat. Then empty onto baking paper in baking tray. - Add a 2nd piece of baking paper ontop of the gingerbread dough and using a back of a spoon on top of the baking paper spread the dough out evenly within the baking tray. Remove top layer of baking paper.
- Place into oven (180) for 8 minutes. Remove from oven and leave to cool in tray for 1hr
- Add condensed milk, butter and golden syrup into mixing bowl and cook 20 minutes/100 degrees/speed 3 - Place simmering basket instead of measuring cup on mixing bowl lid.
- Pour caramel on top of gingerbread base and bake for 10-12 minutes (180) until golden. Set aside to completely cool.
- Melt chocolate either in Thermomix OR your chosen method - I prefer to melt my chocolate in the microwave 15 seconds at a time, mixing in between till it becomes liquid.
- Pour over Caramel and leave to set.
- Cut into slices with a sharp knife and place in fridge for the chocolate to set hard.
Place into airtight container to store
Gingerbread Base
Caramel
Chocolate Topping
Tip
This is a very sweet slice, so a little goes a long way - perfect for parties/lunchbox treats/afternoon tea
It's totally up to you but, I prefer just a very thin layer of choclate as it's very indulgent on it's own... Enjoy
Please leave me a rating as I'd love to know if you enjoy
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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