Bake for 30–35 minutes until dark in colour and the cake shrinks away from ... To serve, slice thick slices of the ginger pudding and pour over the toffee sauce.

To make the sauce, all you do is gently melt together the sugar and butter until all the granules of sugar have completely dissolved, then whisk in the ginger wine and brandy, add the chopped ...

It plays the central role in both forms of gingerbread: the hard, decorative biscuits and the moist spice cake, like Grandaisy Bakery pastry chef Peggy Jacobs’s fragrant rye-flour version.