I made a gingerbread house just before the Christmas season. I always end up with cut offs because I bake my gingerbread in slabs and then cut out the pieces for the house. This is very effective when it comes to assembling the house as the pieces all fit together beautifully. It can be a bit wasteful though as there are a lot of left over bits and pieces.

I decided to use the leftovers to make a delicious ginger apricot pudding for New Year’s day.


4 * 250 ml punnets of whipping cream;

3 * 410 gram tins of apricots;

200 grams of crushed gingerbread biscuits;

80 ml sherry.


In a separate bowl, mix the sherry and the gingerbread biscuits.

Drain the apricots and cut them in half. Whip the cream until it is thick. In a large bowl, pour half of the gingerbread and sherry mixture into the bowl and press down. Add a layer of halved apricots and then spread half of the cream over the apricots.

Layer the rest of the gingerbread over the cream and add a layer of apricots and a final layer of cream.

Leave this pudding in the refrigerator overnight so that the sherry seeps throughout the layers.

This pudding is totally divine and really easy to make.