Guacamole Ginger Cake

Guacamole Ginger Cake Suitable For Vegetarians suitable for vegetarians Biscuit Threat Low low biscuit injury risk Chilli Warning 1 slightly spicy

1999, Chef Phil

Guacamole Ginger Cake

Ingredients used in Guacamole Ginger Cake


  • Jamaica ginger cake
  • frozen bubble and squeak
  • wheat crunchies (mixed flavours)
  • pitta bread
  • guacamole
  • low sugar lemonade


Pre-heat the oven to 200oC, then cook the bubble and squeak from frozen. Cut the ginger cake into two thin slices and toast each until burnt. Toast the pitta bread, then slit it open and stuff with coarsely crushed wheat crunchies. Spread the guacamole thickly as a sandwich filling between the toasted ginger cake slices. Remove the bubble and squeak from the oven, taking care not to burn yourself. Place a wheat crunchie-stuffed pitta bread on the serving plate as the bottom layer of the dish. Spread a thick layer of hot bubble and squeak onto this, and top with the ginger cake-guacamole sandwich. Add a second thick layer of hot bubble and squeak and cap with another wheat crunchie-stuffed toasted pitta. Serve with a tall glass of low sugar lemonade.

Phil: "The idea was to burn as much as possible in the toaster so that the appalling taste combination would be less noticeable. Sadly, burning just enhanced this, and added a contrast of textures that was equally unpleasant"

Andy: "Not at all good to eat, but may have other household applications"

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