Honey gingerbread bars: spread pudding cream over a cake made with 4 tbsp honey

Tip: tap a step to mark it as done.

1. Cook the pudding

   1 hr

   Measure out about 100 ml of the 500 ml milk and stir in the pudding mixes. Bring the remaining milk and sugar to a boil, then pour in the pudding mixture, stirring constantly, and cook until thickened. Press plastic wrap directly onto the surface to prevent a skin from forming and let the pudding cool to room temperature. Meanwhile, bake the cake.

2. Mix the batter

   Preheat the oven to 180 °C (350 °F) and line a 30 × 40 cm baking pan with parchment paper. Beat the eggs and sugar until pale and fluffy, then stir in the honey, milk, and oil.

   Combine the flour, cocoa powder, gingerbread leavening powder, and gingerbread spice. Stir into the liquid mixture with a wooden spoon, then stir in the chopped walnuts.

3. Bake the cake

   25 min

   Pour the batter into the pan, smooth the top, and bake for 20–25 minutes, until a skewer inserted into the center comes out dry. Let the cake cool in the pan.

4. Beat the cream filling

   Beat the softened butter until fluffy, then beat in the cooled pudding a spoonful at a time.

5. Spread the cream filling

   30 min

   Spread the cream evenly over the cooled cake and refrigerate until the cream is set.

6. Add the chocolate glaze

   2 hr

   Break the chocolate into pieces and melt it with the oil in a bowl over a pan of hot water. Spread the glaze over the set cream and refrigerate until set. Cut into 24 pieces using a knife dipped in hot water.

Tip: The butter and pudding must both be at the same room temperature before beating them together; if one is cold and the other warm, the cream will curdle. You can also bake the bars a day ahead, as the cream will soften the cake. Read more: How to adjust a recipe for your baking pan

This recipe was translated from the Slovak original: Medovníkové rezy s orechmi: plát so 4 lyžicami medu potriete pudingovým krémom