Roughly ½ vegan gingerbread loaf cake (about 120g)
Splash white rum (optional)
6 tablespoons plant based custard
¼ tsp vanilla extract
2 tsp icing sugar
125ml plant based double whipping cream
½ tbsp finely chopped crystallised ginger
Follow The Steps
Slice the ginger loaf cake into small pieces and place 3 or 4 pieces in the bottom of two individual dessert glasses.
Add a small splash of rum, if using. Top with the blackberries, then the rest of the ginger loaf. Spoon the custard on top.
Place the cream in a medium bowl. Add the vanilla extract and icing sugar and whisk to soft peaks.
Spoon the cream on top of the custard and decorate with the crystallised ginger and cinnamon shortbread.
Refrigerate until ready to serve.
Eat within two days of making.
Recipe created by Nickki Thompson, Something Sweet Something Savoury
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