Here is the long awaited recipe:
1 Pkt Ginger Nuts
90 g Butter – melted
Crumb the biscuits and mix together, press flat into baking tin and bake @180 untill evenly brown and crisp about 8 – 10 minutes
½ cup Golden Syrup
1 ½ cups water
2 level tablespoons Custard Powder
1 tsp ground ginger or more if preferred
1 level dspn gelatine
Heat syrup & water in saucepan until dissolved. Mix custard powder with small amount, add water and ginger.
Stir into syrup and cook until thickened and transparent. Mix 1 level dspn gelatine in cold water and stir into mixture.
Pour into shell and allow to set.
Decorate with cream
Too make it a bit stronger, I sometimes use less water and more ginger.