Due to last weeks gingerbread house making spree, I had a lot of bits and pieces of off cut gingerbread left over. Luckily, gingerbreads lasts for a long time and so we are able to keep and continue to eat the remnants for up to six weeks. As we had family coming over for tea today, I decided that the tea should have a gingerbread theme. To this end, Michael and I decided to make gingerbread apricot pudding as a part of today’s tea spread.
4 * 250 ml punnets of whipping cream;
3 * 410 gram tins of apricots;
200 grams of crushed gingerbread biscuits;
80 ml sherry.
In a separate bowl, mix the sherry and the gingerbread biscuits.
Drain the apricots and cut them in half. Whip the cream until it is thick. In a large bowl, pour half of the gingerbread and sherry mixture into the bowl and press down. Add a layer of halved apricots and then spread half of the cream over the apricots.
Layer the rest of the gingerbread over the cream and add a layer of apricots and a final layer of cream.
Leave this pudding in the refrigerator overnight so that the sherry seeps throughout the layers.
This pudding is totally divine and really easy to make.
Follow Robbie Cheadle at: