• Sarah Rainey

Ginger biscuit pud

I have a new book out! Hurrah!

Six Minute Showstoppers came out this week and I am SO excited to share my new recipes with you. I'll be posting plenty of sneak peeks online, but for those of you who want a hard copy (or e-book) in your hands, you can buy one here on Amazon.

And whenever book shops open again, it'll also be on the shelves there! Anyway, for now, here's a tasty pud to tide you over. Ginger biscuits, piled high with pillowy clouds of cream cheese frosting... what's not to like?!

Serves 6


300g ginger biscuits

2 x 340g packets cream cheese

300g icing sugar


Scrape the cream cheese into a large bowl and beat in the icing sugar until smooth and creamy.

Put the mixture in the fridge for 10-15 minutes so it thickens.

Arrange the ginger biscuits in a large circle on a serving plate. Spoon the cream cheese mixture into the middle and spread out so it covers the inner half of each biscuit.

Top with a smaller circle of biscuits and more cream cheese, and repeat with ever-smaller circles until you end up with one biscuit on top. Hold one back to crumble over the pudding at the end.

Chill until ready to serve – it’ll keep in the fridge for 3-4 days.

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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