GINGER CAKE
Ingredients:
12 Ginger Biscuits
225ml of Double Cream
1 tablespoon of Ginger Syrup
2 tablespoons of Rum or Coffee
1/2 tablespoon of Sugar
1/2 teaspoon of Ground Ginger
Instructions:
Put the biscuits in the base of a dish so they line the bottom and tip the rum or coffee over them. You should then leave these to stand until the liquid is entirely absorbed. Whilst this is happening whip the cream and fold in the sugar and ground ginger. Once these are all combined then gently stir in the ginger syrup. Take a generous portion of the cream (leave enough to cover the cake) and use it to stick the biscuits together so they form a long roll standing on their sides. Cover the outside of this with the remaining cream, making a pattern if desired or peaking it, and leave to stand until you are ready to eat.
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