This sticky, Christmas spiced gingerbread cake with hot toffee sauce and clotted cream makes a perfect dessert or teatime treat over the festive season. Like a fine wine, it improves with age so bake it 2 to 3 days in advance or make it now and freeze for up to 3 months (without the sauce).

SERVES 10

For the gingerbread 

• 250g Trewithen Dairy Unsalted Butter, plus extra for greasing
• 375g soft dark brown sugar
• 200g treacle
• 5 balls stem ginger in syrup, drained 
• 50g ginger syrup 
• 3 large eggs 
• 250g plain flour, plus extra for dusting
• 1 ¼ tsp bicarbonate of soda
• 2 tsp ground ginger 
• 1 tsp cinnamon
• 1 tsp mixed spice
• 280g Trewithen Dairy Natural Yoghurt

For the toffee sauce 

• 115g Trewithen Dairy Unsalted Butter
• 150g soft dark brown sugar
• 100g Trewithen Dairy Clotted Cream

Method

1. For the gingerbread, heat the oven to 180C/Fan 160C/Gas 4. Generously grease a 10 cup bundt tin with butter, then sprinkle with flour. Turn the bundt tin upside down and tap out any excess flour.
2. Place the butter, sugar, treacle and ginger syrup in a pan and cook over a low heat for 3 minutes, stirring until the butter has melted and the sugar has dissolved.  Remove from the heat and leave to cool a little. 
3. Very finely chop the stem ginger and place in the bowl of a stand mixer fitted with the whisk. Add the eggs and whisk on high speed for 3 - 5 minutes, until the eggs are light and fluffy. 
4. In a separate bowl, sieve the flour, bicarbonate of soda, ginger, cinnamon and mixed spice together.  
5. With the mixer on low speed, pour the warm syrupy mixture into the eggs and mix for 30 seconds. Then add the flour mixture and mix until just combined.  Do not over mix.
6. Remove the bowl from the mixer and gently fold in the yoghurt with a large metal spoon or rubber spatula.
7. Pour the mixture into the prepared bundt tin and bake for 45 - 50 minutes, until a skewer inserted into the centre comes out clean.  Leave to cool in the tin for 15 minutes, then turn out onto a wire rack and leave to cool completely or serve warm.
8. For the toffee sauce, place the butter, sugar and clotted cream in a pan and heat over a medium heat, stirring, until the butter and cream have melted and the sugar has dissolved. Remove from the heat and pour into a serving jug.
9. Serve the sticky gingerbread with the toffee sauce and a good dollop of clotted cream. 

For more information visit www.trewithendairy.co.uk, follow Trewithen Dairy on Facebook and Twitter @TrewithenDairy and Instagram @trewithen_dairy.

Notes to Editors

Photographs by Kate Whitaker (www.katewhitaker.co.uk). Recipes by Home Economist, Becca Watson.

Party-size tubs of Trewithen Dairy's Cornish Clotted Cream are available from their online shop for UK courier delivery, from £24 for 908g. (www.trewithendairy.co.uk/product/908g-cream-post/)

About Trewithen Dairy:

• Trewithen Dairy is owned and run by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and started crafting dairy products there in March 1994.
• As the business has grown, so has their family. It’s not just the Clarke family that do all they can to make our delicious dairy products what they are, it’s their colleagues, farmers and of course, customers too. One big Trewithen Family.
• It’s taken all this experience, along with plenty of hard work and patience, to build the business and to produce the delicious dairy produce that’s at the heart of everything they do.
• In the early days the Clarkes had their own herd.  Bill and Rachel would bottle the milk once the children were in bed and deliver it early the next morning. They cooked the clotted cream themselves, in open trays and potted it by hand. Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers.
• By 2001 the milk bottling and cream making side of the business had become so successful that a big decision had to be made. To continue dairy farming or switch completely over to crafting dairy products. It was not an easy decision, but the family sold their herd and moved full time into producing milk, cream and butter, more recently, yoghurt.
• Bill and Rachel’s sons Francis and George now have key roles at Trewithen Dairy, which has more than 150 highly valued employees who, as much as the Clarkes, are all part of one big family business.

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