The lost ginger bread

A day too late? Never. You’ll eat this revived ginger bread recipe with all your leftovers.

INGREDIENTS

• 2 cups of leftover ginger bread, broken into small pieces

• Milk to soak the bread (about 1/2 cup, or just enough to cover)

• 1 tbsp of corn starch

• 50 ml milk (for the glaze)

• 60 gr of dark chocolate, chopped

• 1 tbsp butter or neutral oil (for the pan)

PREPARATION

Step 1. Bring the gingerbread back to life

Break the ginger bread into small pieces and put them in a bowl. Now, cover them with milk until all the pieces are just submerged. You want them to get nice and soft—don't be shy with the milk!

Step 2. The chocolate blanket

Meanwhile, let's get that gorgeous chocolate glaze ready. Heat 50ml of milk in a saucepan until it starts to boil. Turn off the heat (yes, right now!) and add the chopped chocolate. Mix until every last bit is melted and you have a smooth, dark blanket of chocolate. Set aside.

Step 3. Bind the mixture

Add the tablespoon of corn starch to the bread-and-milk mixture and mix it well—this little trick will make sure your new 'cake' is nice and consistent, not just a soggy mess.

Step 4. Pan-bake the cake

Grab a 28cm pan (or smaller if you didn't have too many leftovers) and turn the heat to medium. Add your butter or oil to get the pan ready. Pour in the ginger bread mix and cover it with a lid. Check after 5–7 minutes; when the sides start to look dry, it's flip time! The best trick is to gently make all the sides loose, then put a plate or big cutting board on top of the pan and turn it around, then slide the cake back in with the unbaked side at the bottom. Let it bake for another couple of minutes until it feels firm.

Step 5. Eat with gusto

Remove your creation from the heat and generously spread the chocolate glaze on top. Eat it lukewarm with your hands, so you can lick your fingers after—it’s mandatory.