Flemish vlaai

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.

You’ll need

1l milk
120g sugar
180g breadcrumbs
150g gingerbread, crumbled
120g Biscoff cookies, crumbled
3 eggs
1 tsp cinnamon
200g dark syrup

Directions

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!

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