Retro-tastic

Sometime in the Mid 1980s, I had a meal in a ‘smart’ hotel near where I was growing up. I remember it because in those days dining out was a rarity; not least because my parents (rightly, as it happens) thought it really wasn’t fair to inflict me on people who had come out for a meal, and paid good money for it to boot.

Although it was the 80s, and the hotel was ‘noted’ for its food, my memories seem to indicate it was probably at least 10 years behind the times, and the most up to date thing about it were the pale peach walls of the dining room.

That may sound harsh, but actually there was something to be said for the food (I still remember that they cooked a mean Pilaf), and 70s era food in general (which is presumably why Oslo Court still does such good business).

This recipe comes from the Sweet Trolley that evening (although it was presented somewhat more elegantly); it’s quick, easy and cheap, and easily scaleable for more people.

Ginger Cream

Serves 3

•  8 Ginger Nut Biscuits + 1 for decoration
• 200 ml Whipping Cream
• Juice and  zest of 1/2 Lemon
• 1 teaspoon caster sugar

Add the juice, zest and sugar to the cream and beat until reasonably stiff. Then spread a generous Teaspoon of the beaten cream onto the top of each biscuit. When you have done this, stick all the biscuits together in a stack and lie horizontally. Using a spatula coat the biscuit stack with the remaining cream so it resembles a smooth ‘Yule log’- like appearance.

To decorate, crush an additional Biscuit up and sprinkle over the top.

Refrigerate for at least 3 hours before serving.

If you wanted to the ‘posh’ this up a bit, you could sprinkle grated dark chocolate over the top, or if you had some long strips of candied peel, you could lay these along the top.