Sticky ginger cake with stem ginger toffee sauce, a ginger crumb and salted caramel ice cream - Juan

Ingredients

• 75g of raisins
• 75g of candied stem ginger
• 1 tsp bicarbonate of soda
• 80ml of ginger beer
• 60g of butter, soft
• 100g of demerara sugar
• 2 medium eggs
• 125g of self-raising flour
• 1 tbsp of ground ginger
• ¼ tbsp of mixed spice
• 60g plain flour
• 50g chilled unsalted butter, cubed
• 15g demerara sugar
• 15g whole almonds, finely chopped
• 40g ginger biscuits, crumbed
• 170g caster sugar
• 325ml double cream
• 150ml milk
• 4 egg yolks
• 1 tsp salt
• 120g light brown sugar
• 120g butter
• 100ml cream
• 3 tbsp stem ginger syrup (from the jar)
• 3 pieces of stem ginger
• Sea salt