This dish is best prepared the night before you require it, to allow the ginger biscuits to absorb the rum.
36 ginger biscuits
6 tbsps rum
560 ml (1 pint) double cream
2 tsps ground ginger
2 tsps soft brown sugar
2 tbsps ginger syrup, from jar of stem ginger
Stem ginger slices, to decorate
6 tbsps rum
560 ml (1 pint) double cream
2 tsps ground ginger
2 tsps soft brown sugar
2 tbsps ginger syrup, from jar of stem ginger
Stem ginger slices, to decorate
method
1. Lay the biscuits on a flat dish and sprinkle with the rum.
2. When the rum has been completely absorbed, whip the cream with the ground ginger and sugar and add the ginger syrup.
3. Use some of the cream to sandwich together the biscuits, carefully forming them into either a long roll or a horseshoe shape.
4. Cover the biscuits with the remaining cream and decorate with the stem ginger. Refrigerate thoroughly before serving.
2. When the rum has been completely absorbed, whip the cream with the ground ginger and sugar and add the ginger syrup.
3. Use some of the cream to sandwich together the biscuits, carefully forming them into either a long roll or a horseshoe shape.
4. Cover the biscuits with the remaining cream and decorate with the stem ginger. Refrigerate thoroughly before serving.
serving amount
serves 6 - 8
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