Recipe may contain gluten, peanuts, tree nuts, milk and soy.
We’ve taken three Christmas classics – gingerbread, eggnog and custard – and turned it into this easy dessert you’ll make for years to come.
1 1/2 x 250g packets gingernut biscuits
125g butter, melted, cooled
1 cup vanilla custard powder
1/3 cup caster sugar
1 litre milk
1/4 cup brandy
Large pinch of ground nutmeg
Extra ground nutmeg, to serve
Roughly chopped gingernut biscuits, to serve
300ml thickened cream
2 tbsp vanilla custard powder
1 tbsp caster sugar
1 tsp ground ginger
2/3 cup sour cream
5 Method Steps
Step 1Place biscuits in a food processor. Process until finely chopped. Add butter. Process until just combined. Press mixture evenly over base and side of a 4cm-deep, 24cm round (base) loose-based fluted tart pan. Refrigerate while preparing filling.
Step 2Place 1 cup custard powder and sugar in a large saucepan. Add 1/2 cup of milk. Whisk until smooth. Gradually whisk in remaining milk. Place pan over medium heat. Whisk gently for 8 to 10 minutes or until mixture is thick. Remove from heat. Whisk in brandy, then nutmeg. Transfer to a large heatproof bowl. Cover surface with plastic wrap. Set aside for 1 hour or until cooled.
Step 3Whisk custard until smooth. Spoon into prepared pan. Level top with a spatula. Cover surface with plastic wrap. Refrigerate for at least 4 hours or until set.
Step 4Make Custard cream: Using an electric mixer, beat cream, custard powder, sugar and ginger together until just-firm peaks form. Gently fold in sour cream.
Step 5Remove plastic wrap from pie and transfer to a serving plate. Dollop with custard cream. Sprinkle with extra nutmeg and biscuits. Serve.
This recipe requires 1 hour cooling and 4 hours refrigeration.