A reassuringly large, sticky pud this, best eaten warm on the day it’s made. Not that you’d need any excuse . . .
Break the ginger biscuits into coarse pieces and place in a greased oven-safe pie dish. Sprinkle with the preserved ginger pieces and pour the cream over. Bake in the oven pre-heated to 180º C for 20 minutes. Sprinkle with the Demerara sugar and serve warm with vanilla ice cream.
This recipe was taken from the Take a Biscuit recipe book, written and published by us.