It’s been a long long hiatus. Back here because it’s easier to get the recipes I need at times and wonder where I have saved them. I used this cream for a sourdough babka. Oh the babka is another story of 2 failed loaves, most of which I binned, the third one was finally a decent loaf. The 2 didn’t rise and the texture was doughy and did not rise. But first, the speculoos cream which can also be used for bread rolls, stuffed cookies or brownies too.


  • 300g speculoos cream
  • 100g unsalted butter
  • 50g caster sugar
  • 2g ground cinnamon
  • 1g ground nutmeg
  • 1g ground ginger
  • 65g cookie crumbs (optional) 


  1. Melt the butter in a pan, add the sugar and stir till sugar dissolved.
  2. Take the pan off the heat and add the speculoos cream and stir to incorporate.
  3. Add the ground spices and stir to combine.
  4. Allow to cool and set aside.

Note: I made a bigger batch and froze some. When I need to use the frozen batch, I thawed them in the fridge overnight and take them out to bring them to room temperature before using them.