Ginger Biscuit Cake


Originally from: Rich

Serves 8.



  1. Whip the double cream until stiffish but definitely not hard e.g. ~60 seconds on high speed in a Kenwood Chef.
  2. Dollop some cream onto each ginger biscuit and assemble concertina-style; probably best in a line, though in the above it was doubled-up for space.
  3. Dribble rum over the lot so that the ginger biscuits absorb it.
  4. Leave for a while (e.g. an hour) and repeat the dribbling; like watering plants, you need to revisit for maximum absorption.
  5. If you want the biscuits to be well soaked, refrigerate overnight and repeat the dribbling again in the morning.
  6. With no rum residue on the plate, use a spatula to apply the rest of the cream over the biscuits in a thin layer, taking care not to remove too much soggy biscuit while doing so.
  7. Serve in very small slices; this is not for the feint hearted.

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