Matt Tebbutt served up delicious gingerbread lamingtons with chocolate icing on Saturday Kitchen.

The ingredients are: 250g unsalted butter, plus extra for greasing, 100g black treacle, 250g muscovado sugar, 375g plain flour, 6 tsp ground ginger, 2 tsp ground cinnamon, 4 balls stem ginger, chopped, 2 free-range eggs, beaten, 300ml full-fat milk, 2 tsp bicarbonate of soda, 200g apricot jam and 200g desiccated coconut.

For the chocolate icing: 80g unsalted butter, melted, 250ml full-fat milk, 60g cocoa powder and 400g icing sugar.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.