No bake cherry ginger crunch cake

No bake cherry ginger crunch

If you are a novice cook, one who prefers easy recipes or just need a to create a gem of a dessert in rapid time this recipe could be for you. It uses ready-made ingredients and is a fail-safe recipe.

Ingredients

• 6 ounce ginger biscuits
• 3 ounce of butter or a good margarine
• 1 teaspoon of powdered ginger
• Small, 51/2 ounce can of evaporated milk
• 3/4 ounce of cornflour
• 1 ounce caster sugar
• Couple of drops of vanilla essence
• A 14 ounce can of cherry pie filling

Preparation time
10 minutes

Cooking time
5 minutes

Method
Crush the ginger biscuits into crumbs. The easiest way to do this is to put the biscuits into a polythene food bag and close it tightly. Use a rolling pin to crush the biscuits in the bag. This method means no wastage nor mess.

Grease an 8 inch flan tin.

Melt the butter or margarine in a pan, over a low heat. Add the crushed biscuits and powdered ginger to the melted fat, mixing well.

Add water to the evaporated milk until the liquid measures half a pint. Mix the cornflour and sugar with a little of the milk and water mixture. Bring the rest of the milk and water to the boil and pour over the cornflour mixture, stirring well as you do so. Return to the pan, adding the vanilla essence. Bring back to the boil stirring as the mixture thickens.

Cover the ginger base with half of the cherry pie filling and then top with the cornflour mixture. Top the lot with the rest of the cherry pie filling.

Result: A tasty dessert with a difference. The ginger adds a touch of spice and the cornflour mixture prevents a dry taste. All in all a winner. In you do not like cherries try a blackcurrant or blackberry pie filling. Alternatively stew fresh in season fruits.

Note: Easy conversions for this traditional recipe to metric can be found here.