Ingredients

• Gingerbead
• 125g unsalted butter, softened
• 1/2 cup (90g) brown sugar
• 2/3 cup (230g) golden syrup
• 2 1/2 cups (375g) plain flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 2 tsp mixed spice
• Caramel Peanut Topping
• 175g unsalted butter
• 1 1/4 cups (220g) brown sugar
• 1/2 cup (175g) golden syrup
• 1 cup (50ml) single pouring cream
• 1 1/2 cups (210g) unsalted peanuts

Instructions

1. To make the gingerbread, place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add the golden syrup, flour, baking soda, ginger and mixed spice until the mixture comes together.
2. Line a 20cm x 30cm slice tin with non stick baking paper making sure it comes up over the sides and press the mixture into it. Refrigerate for 30 minutes.
3. Pre-heat oven to 180C/160C fan-forced/350F. Bake the gingerbread for 12-15 minutes or until lightly golden brown. Remove from oven and set aside while you make the Caramel Peanut Topping.
4. In a medium saucepan, stir the butter, brown sugar and golden syrup together until the sugar is dissolved. Over high heat, bring to a boil. If you have a candy thermometer, cook until it reaches 140C (284F), otherwise just cook for 8-10 minutes. Carefully add the cream (it will be extremely hot and bubble up a lot) and stir until combined. Then add the peanuts.
5. Pour the mixture over the gingerbread and bake for 15-18 minutes or until dark golden brown.
6. Cool in the tray for 10 minutes then transfer the tray to the fridge for several hours or until firm.
7. Keep refrigerated until ready to serve. Will keep for 2-3 days.