Giant Ginger Cream

by Bronwen and Harriet 3 June 2011 8 photos Rated 90% 55 votes when voting closed

For the biscuit:
500g butter
40 tbsp honey
500g sugar
1.75kg self-raising flour
10 tbsp ginger

For the filling:
butter
icing sugar
custard powder

Plain flour, custard powder, icing sugar, ground ginger and Bertolli spread laid out on a worktop

1. Melt the butter, honey and sugar together. Leave to cool a little.

Butter, honey and sugar melted together into a golden liquid in a large pan

2. Add the flour and the ginger to the butter mix.

Pouring the melted butter mixture from the pan into a big bowl of flour

3. Mix,mix and then mix some more.

4. Mould into shape.

A huge round of ginger biscuit dough spread across a greased black oven tray

5. Bake at around 160 C. Takes about 40-60 mins

Two giant baked ginger biscuit rounds cooling on their trays on top of the cooker

6. Leave to cool. Mix the ingredients for the filling.

Spreading thick custard buttercream over one giant biscuit with a spatula

7. Leave the filling to set in the fridge and then assemble!

The two biscuits sandwiched together with a thick bulging layer of custard cream filling

Two people holding up the finished ginger cream, one opening wide to bite the edge

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