Ginger Nut Log

DSC_0246When I was younger this was one of my favourite desserts.  My mum would often make it when my parents had dinner parties and I would look forward to the left overs with great glee.  The disappointment if the guests were particularly greedy was always enormous! 

I’m not sure whether it was the liberal use of cream, the delicious ginger flavour, or the high level of sugar content that attracted me to this dessert, but whatever it was, I could have happily eaten an entire log in one sitting.


The great thing is that it takes about 10 minutes of hands on time to prepare and, if you’re cunning and don’t tell your guests, they would never know that the main ingredient (other than cream) is shop bought ginger nut biscuits.


By slathering the biscuits in cream, sandwiching them together, and leaving them overnight to mull, the biscuits turn into cake.  They suck up all the moisture from the cream and so when you slice the log on a diagonal it looks like you’ve spent a lot of time painstakingly making a ginger layer cake!


It’s completely ingenious and I can’t believe I had totally forgotten about it for so long.  It’s now firmly back up my recipe sleeve ready for future dinner parties.  It’s low on effort but tastes amazing and looks pretty good too served with some pretty berries to brighten it up.  You can’t go wrong!


Apparently my great aunt used to make this with chocolate digestives too.  I’ve never tried but I imagine it would be delicious…a little like a non ice cream Vienetta if you know what I mean…with the crunchy chocolate bits, lots of fluffy cream and with some bonus biscuit cake in between.  Yum!

Ginger Nut Log

Serves 6 generously (the one in the photos above is larger than this as I had more mouths to feed)

250g ginger nut biscuits
500ml double cream
Berries to serve

To make:

NB: you need to start making this at least 8 hours before you want to eat it – overnight is best.

  1. Whip the cream until thick and stiffish peaks form – it needs to be spreadable and stick to the biscuits without sliding off.
  2. Using about half of the cream, sandwich the biscuits together one by one to make a long log/sausage.
  3. Cover with cling film and leave in the fridge for at least 8 hours.
  4. Cover the log with the remaining cream and decorate/serve with berries.  When serving, cut on the diagonal as this creates the impression of lots of layers of cake sandwiched together.
In advance:

The log will keep up to stage 4 for around 36 hours but once covered with cream (stage 4) is best eaten within a few hours as the cream goes yellow after a while.  It’s still delicious as leftovers though!



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