Ingreadient :

• 100ml double cream
• 50g butter
• 50g muscovado sugar
• 2 tbsp black treacle
• 1 tbsp golden syrup
• 100g raisins soaked in rum overnight
• 200g ginger cake cubed
• 50 ml rum
• 500ml whipped cream
• 8 scoops vanilla ice cream
• Toasted almonds
• Marshmallows, toasted
• White chocolate wafers

Direction :

1. Heat all the ingredients together for the sauce, whisking continuously. When boiling, take off the heat.
2. To serve, spoon the cake into the bottom of the glass. Drizzle with rum. Spoon over the sauce, followed by a scoop of ice- cream, then raisins and repeat this sequence.
3. Pipe the cream on top, drizzle over the sauce and finish with nuts, marshmallows ( toast them ) and twirls.