Ginger Cream Cake
Ingredients
1 packet ginger biscuits
1 pint double cream
Small tin of mandarin oranges
Brandy
Intro and Method
A quick and easy indulgent, no-cook dessert, using store cupboard ingredients. Devised in the kitchens of Manson House, in Bury-St-Edmunds, Suffolk.
It is rich, so a little goes a long way.
1. Line loaf tin
2. Whip the double cream until firm
3. Dip one third of the biscuits in the brandy and place in the bottom of the tin
4. Take one third of the cream and spread it on to the biscuits
5. Repeat steps 3 & 4
6. Dip the remaining biscuits in brandy and place in the tin
7. Chill in fridge overnight
8. Turn upside down onto a serving plate and decorate with mandarins
Recipe supplied by The Royal Agricultural Benevolent Institution, contribution courtesy of Manson House, Bury St Edmunds (www.rabites.org.uk/intro.html)
