325 g (11 oz) shop-bought ginger cake, cut into 8 thick slices
vanilla ice cream, to serve (optional)
Place the butter, sugar and golden syrup in a saucepan over a low heat and cook, stirring, until the sugar has dissolved. Bring to the boil, then gently bubble for 2–3 minutes. Add the vanilla extract and cream and stir well. Leave to cool slightly.
Place 2 slices of the ginger cake in the bottom of 4 x 250 ml (8 fl oz) ovenproof dishes, then pour the toffee sauce over the top. Place on a baking sheet and bake in a preheated oven, 180ºC (350ºF), Gas Mark 4, for 12–15 minutes or until bubbling.
Leave to stand for 4–5 minutes, then serve with scoops of vanilla ice cream, if using.