Ginger Cream Pie
Warm, spiced and deeply comforting, this Ginger Cream Pie brings together crisp, golden ginger biscuits with a smooth custard-cream filling. Fragrant with ground and fresh ginger, rich with butter and golden syrup, it’s gently fiery without overwhelming - the sort of bake that lingers pleasantly, inviting another bite. Familiar, nostalgic, and quietly indulgent.
Ingredients – Makes approx. 25 portions
Ginger Biscuit
500g Self-Raising Flour
10g Ground Ginger
200g Salted Butter
150g Light Brown Soft Sugar
200g Golden Syrup
10g Bicarbonate of Soda
10g Fresh Ginger, finely grated
60ml Egg Yolk
Custard Cream Filling
100g Unsalted Butter
140g Icing Sugar
2g Custard Powder
Small amount Yellow Food Colouring (optional)
Method
Pre-heat oven to 160-170°C.
In a saucepan over a low heat, gently melt the butter, sugar, fresh ginger and golden syrup. Remove from the heat and allow to cool slightly.
In a bowl, mix the flour, ground ginger and bicarbonate of soda. Gradually stir in the cooled syrup mixture, followed by the egg yolk, bringing together into a dough. Knead briefly until smooth.
Roll the dough into cylinders and chill until firm. Slice into biscuits and bake at 160-170°C until golden.
To make the filling, beat the butter until soft, then gradually add the icing sugar and custard powder. Mix until smooth and pale, adding a touch of colouring if desired.
Once the biscuits are fully cooled, sandwich together with the custard cream filling to form the finished ginger cream pies.