This recipe has two ingredients, pepparkakor (Swedish gingersnaps) + whipped cream. I know, amazing. I complicated it by adding some fancy pistachio and cardamom dust (which is delicious, and fancy) – but if you so wish you can just have the pudding on its ownsome. This pudding must be made in advance, a few hours at least but better overnight.

If you want something simple, delicious and mega cheap, this is a fantabulous pudding to go for. You can make it in glasses like I did, or you can do it in a large pudding bowl and serve scoops to people – probably better for the washing up that way but a little less elegant. If you can’t get a hold of pepparkakor, you can use gingernut biscuits instead, but these are thicker and grainier than the peppakakor ginger thins, and without the frilly edges, of course. I like using Scandinavian Kitchen’s pepparkakor cause they are the bomb. You can also, funnily enough, buy some pretty great ones at Ikea.

Pepparkakor & cream pudding

Kitchen Stuff: Fancy glasses or a serving dish

Quantities: 6 – 8 servings

Timings: 10 minutes to put together and overnight chilling time

Ingredients:

Whipping cream 600ml (you can use double cream but it’s much richer)

150g peppakarkor or gingersnaps

Cardamom & pistachio dust

50g pistachios

2 cardamom pods

1/4 tsp icing sugar

Method

Whip the cream until it is at dropping consistency, but not too stiff. In your individual glasses or pudding bowl, layer the whipped cream with the gingersnaps for as many layers as you like or until you reach the top of the glass.  Cover with clingfilm and refrigerate for a few hours or preferably overnight. This makes the gingersnaps soften and it all becomes one delicious, smooth pudding.

For the cardamom and pistachio dust: in a frying pan, toast the pistachios until golden. Open the cardamom pods and toast the cardamom seeds. In a pestle and mortar, crush the cardamom seeds first, then the pistachios until in fine crumbs. Add a small pinch of salt and 1/4 tsp icing sugar and mix together.

Serve your pudding in individual glasses or scoops and sprinkle with the pistachio and cardamom dust. Demolish.