This is a fabulous no-bake cake that makes an excellent dessert for a special birthday lunch or dinner.

Ingredients: (Serves 8)

For the cake:

• 500 ml/17 fl oz prepared custard
• 3½ pieces stem ginger in syrup, chopped
• Finely grated zest and juice of 2 limes
• 250 ml/8 fl oz double cream
• About 300 g/10 oz shop-bought gingerbread or ginger cake

Method:

Put the custard in a bowl and stir in the ginger, lime zest and lime juice. Fold in the double cream and churn in an ice cream maker until thick, and soft scooping consistency. (If you don’t have an ice cream maker, whip the cream until thick and standing in soft peaks. Fold into the custard, then freeze. Beat with a fork after 2 hours to break up the ice crystals, then beat every 30 minutes until you achieve the desired consistency.)

Meanwhile, grease a 20-cm/8-inch round springform tin and line the bottom with greaseproof paper. Trim off the outside of the cake, then slice it about 7 mm thick. Line the sides of the tin with the slices, then cut pieces to cover the base neatly.

Spoon the semi-frozen ice cream into the cake-lined tin and freeze for 3 to 4 hours until firm. To serve, decorate the top of the cake with flaming candles and serve in wedges.