Ingredients

Steps

• Whisk the double cream in a mixing bowl until it forms stiff peaks.
• Fold in the brandy, caster sugar, chopped ginger, and ginger syrup until combined.
• Gently fold the broken meringue pieces into the cream mixture.
• Grease a 570ml pudding basin with groundnut oil and spoon in the mixture.
• Cover the basin with foil and cling film, then freeze for eight hours.
• Loosen the pudding by dipping the basin in hot water and turn onto a plate.
• Rest in the fridge for 15 minutes to soften slightly before serving.