This recipe for Baked Ginger Pudding is a great way to start off your weekend
2 x 200 g packets Bakers Ginger Nuts
65 ml preserved ginger, finely chopped
750 ml cream
45 ml Demerara sugar
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 180C for 20 minutes.
Sprinkle with the Demerara sugar and serve warm with vanilla ice cream.
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Recipe and video provided courtesy of I Love Cooking.