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Is anybody else obsessed with ginger? Fresh, stem or ground. Whether sprinkled into a latte or chopped roughly through a gingerbread cake, the ingredient can be used to spice up almost anything. When I go home to my parents, one thing I’m sure of is that tucked away in the corner of the kitchen hidden in one my late Great Grans old cake tins there will be a half-eaten packet of Ginger Nut biscuits. FACT. Whilst most children were brought up on Custard Creams and Jammy Dodgers, it was the spicy, crunchy biscuits which made up half of my supper time tea and biscuit treat.

Peaches and Ginger Store Cupboard Dessert

'...bitter and crunchy spiciness...sweetness of peaches...

It was a single packet of Ginger Nut biscuits which, some ten years ago, inspired a four-ingredient dessert that soon became a firm favourite amongst family and guests. The layered dessert was made from, really, having a lack of anything else in the cupboard to serve after dinner for visitors. It was a sort of experiment that just worked. The bitter and crunchy spiciness of the biscuits mixed with the sweetness of peaches is effortlessly combined with cream creating a deliciously balanced, flavourful dessert.

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Ingredients

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9 Ginger Nut Biscuits

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250ml Double cream

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Tin of Peaches

 

1tbsp Icing Sugar

Method – Serves 3

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Put the ginger nut biscuits into a bag and gently crush with a rolling pin. You are not looking to completely crush the biscuits to a powder here try to keep some large chunks in the mix.

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Slice the peaches into bite size chunks and set aside.

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Moving onto the cream, tip into a large bowl and whisk until it starts to thicken. Add the icing sugar and whisk until it begins to hold its shape. You are looking for it to be like a thick sauce rather than fully whipped cream.

 

Layer the dessert into glasses starting with the crushed biscuits. Add some of the peaches and a generous spoon of cream. Repeat layering again retaining some biscuit chunks.

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Top off the dessert the remaining biscuits and serve.

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By Robyn McLaughlin

By Robyn McLaughlin

By Robyn McLaughlin

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