A homage to my hometown, Aalst. This dense, sweet & sticky pie with an overload of caramelly & cinnamony flavours is one that will stick to your tastebuds for a long while to come.
150g gingerbread, crumbled
120g Biscoff cookies, crumbled
1 tsp cinnamon
200g dark syrup
Preheat the oven to 180°C and line a baking pan with parchment paper.
Add milk and sugar to a large cooking pot. Turn on the heat – when it’s almost boiling, turn off the heat again.
In a large bowl, stir together breadcrumbs, gingerbread and Biscoff cookies. Add to the hot milk and stir until combined.
In a small bowl, whisk eggs, cinnamon and syrup. Add slowly to the batter and mix until well incorporated.
Using a stick blender, blend the batter until no lumps remain. Pour into the baking pan, then bake for 40-50 minutes or until golden brown. If using two smaller baking pans, then bake for 30 minutes only.
Tastes even better the next day!