5 or 6 ginger biscuits

A tin of sliced pears

200ml double cream

Chocolate sprinkles (any dessert that has these must be fun!)

Cocoa powder to dust

Mum's ginger pudding

preparation 2 mins • you cook for 9 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


My Mum has been making this dessert for as long as I can remember. Christmas, Easter & birthdays, ginger pudding would be there. It's so quick and easy and so tasty - a great alternative to chocolate. This pud can be made in larger quantities as you would a trifle, but I quite like the individual 80's martini glasses!

Large mixing bowl

Electric whisk

Martini glasses to serve


Before you start, have everything out, plug in your whisk and click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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Firstly add the double cream to your mixing bowl and whisk for about 1 minute until the cream has doubled in size but is still just pourable.

Next take your glass and it's a simple case of layering the biscuits, the pears and the cream. So starting with the ginger biscuit, roughly break it in your hands and add a little to the bottom of the glass. Next take a piece of pear and slice it before placing a slice on top of the biscuit. Next pour about a teaspoon of the pear juice on top before adding a layer of double cream.

Repeat the process so break a layer of biscuit, add the pear, juice and a layer of cream. Keep doing this until you've filled both glasses! See how easy it is! Finally dust with a little cocoa powder and then cover with chocolate sprinkles and you're done!

I hope that you enjoy it, but I've a feeling you will!

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Chocolate ganache tart
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