Caribbean Squidgy Ginger
This is major cholesterol, alcoholic disaster, many years ago it allegedly gave me gout through eating the left over ends in one of our pubs, too often.
I now eat it in moderation, with great respect, it is delicious and definitely one of my favourites.
Ingredients:- 2 packets of 300g, Ginger Biscuits, ideally smaller biscuits.
¾ of a pint of Whipping Cream
150 g of Pineapple syrup from 234g of Tinned Pineapple
150 g of White Rum
6 Cherries for decoration
2 rings of tinned Pineapple for decoration
Preparation:- Mix the rum and the Pineapple syrup in a bowl.
Whip the cream until stiff.
Dip a ginger biscuit in the rum and syrup mix, spread a layer of cream on the biscuit and place face down on a medium sized oval plate, do not try and soak the biscuit it will disintegrate. Lay a line of biscuits along the plate and then lay four more layers on top, about five layers in all, rather like building a wall with the cream as the mortar and the biscuits as bricks.
Then surround all four sides with vertical standing, soaked and creamed biscuits, cover the whole thing with a generous coating of the remaining cream.
Leave to stand for at least six hours in a fridge, decorate with quarters of pineapple and cherries.
Serve in slices about 3-4 cms thick.
You can use any sort of alcohol from sherry to whisky it all tastes terrific.
Oh heaven. This is one of those rare dishes I hope doesn’t sell out, but only so I can indulge myself with the leftovers. So simple, yet so tasty….