Take 5: Sponge finger, crystallised ginger, dried apricots, honey, cream.
This is an easily assembled dessert. You can make it in the afternoon and eat it for dessert after the sponge fingers have had some time to soften. I made it in wine glasses (their second best use is for desserts), which adds a bit of drama.
You’ll need sponge finger biscuits, crystallised ginger pieces, dried apricots, honey and cream. Put the ginger and apricots in a pot and add just enough water to cover them.
Add 1-2 big tablespoons honey, then put a lid on and simmer for 5 minutes or so. Allow to cool in the syrup, and flip them over during this time so they are evenly hydrated.
Remove from the syrup. Break sponge fingers in half, dip in into the syrup, and put 4 halves into each glass. Layer with whipped cream and the fruit, and repeat the layers.
If you like, you could substitute the honey for a liqueur – something sweet, perhaps orange or rum based. Drizzle any leftover syrup over and allow to chill till you are ready to serve. Alternatively, you could substitute the sponge fingers for gingerbread or banana cake.