Jasmine Mitchell served up a delicious festive gingerbread cake with black treacle and yoghurt on today’s episode of Lorraine.

The ingredients are: 260g self-raising Flour, ½ tsp bicarbonate of soda, ½ tsp salt, 3 tsp ground ginger, 2 tsp ground cinnamon, 140ml vegetable oil, 150g Light soft brown sugar, 3 Eggs, 115g black treacle, 130g plain yoghurt, 75ml hot water and 150g Chopped crystallised ginger.

For the icing: 100g Butter softened, 150g Icing sugar, 150g Full fat cream cheese, 150g Biscuits spread, smooth and ½ tsp white wine vinegar.

For the filling: Crystallised ginger pieces and Gingernut biscuits crushed.

For the top: 2 tbsp Crystallised ginger, Few Rosemary sprigs, 1 tbsp Icing sugar, 3 Cinnamon sticks, cut in half and 1 tbsp Dried cranberries.

See Christmas recipes in the book titled: The Get-Ahead Christmas Cook available from Amazon now.