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A  Weekday  Menu Recipe

Ginger Syllabub    Veg  CD  DP  English  10mins

Serves 4    Cold Vegetarian Dessert Eggless England British Europe

4 Ginger Nut Biscuits, crushed
300ml/10fl.oz. Double Cream
90ml/3fl.oz. Brandy
100g/4oz Preserved Ginger, chopped plus
A little of the Ginger Syrup


1. Divide the crushed Gingernut biscuits between 4 serving glasses and pour over enough of the ginger syrup to just moisten.

2. Place the double cream in a large mixing bowl and whisk until it just begins to thicken.

3. Slowly add the brandy to the cream and continue to whisk until thick.

4. Fold in most of the chopped ginger until well incorporated then spoon into the glasses.

5. Garnish with the remaining chopped ginger just before serving.

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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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