Pre-heat the oven 180c.
In a saucepan gently heat the butter and treacle.
In a large bowl whisk together the flour, sugar, ginger, eggs and milk and whisk in the butter then the bicarb. Pour into a greased, lined 2lb loaf tin and bake for 45 minutes to 1 hour. Cool and then cut into squares.
Caramelise the sugar in a non- stick pan, add the bananas and cook until golden. Finish with maple syrup.
Blitz the strawberries to a puree and then pass through a sieve. Layer up the cake, ice cream, sauce, berries, maple syrup and bananas and decorate with the sprinkles on top.
Pre-heat the oven 180c.
In a saucepan gently heat the butter and treacle.
In a large bowl whisk together the flour, sugar, ginger, eggs and milk and whisk in the butter then the bicarb. Pour into a greased, lined 2lb loaf tin and bake for 45 minutes to 1 hour. Cool and then cut into squares.
Caramelise the sugar in a non- stick pan, add the bananas and cook until golden. Finish with maple syrup.
Blitz the strawberries to a puree and then pass through a sieve. Layer up the cake, ice cream, sauce, berries, maple syrup and bananas and decorate with the sprinkles on top.
