Instructions

1. Crack the egg in a small bowl, add the yolk,  whip it loose with a fork, add a splash of milk and the cornstarch. Mix well to combine.
2. Crumble the gingerbread and speculoos in a cast-iron pan, add the milk, the sugar and spices.
3. Add the egg mixture to the gingerbread mixture and mix to combine.
4. Over moderate heat cook while stirring cook for 15 minutes till bubbling. Remove from heat and blend with plunge blender till smooth. 
5. Pour into buttered dish and bake in the pre-heated oven at 180 C for 40 -45 minutes.
6. Remove, let cool down and serve. Keep in fridge to store.