I am preposterously proud of this squidgy gingerbread, and I don’t mind who knows it. It’s everything you want out of a gingerbread – sticky, spicy, deeply aromatic – and you would never miss the butter or eggs.
Eat darkly on its own, or with the glow of the Pomegranate-Poached Quinces and some oat-milk crème fraîche.
Warning: ideally you need to make this at least a day before you plan to eat it. Harsh, I know.