Creamy Ginger Pudding

Soak the gelatine in a small bowl of cold water

Beat the egg yolks with the icing sugar and ginger syrup

Heat the ginger ale, squeeze out the gelatine and dissolve in the warm ginger ale

Mix a little of the egg yolk mixture with the gelatine, then gradually stir in the rest of the egg yolk mixutre

Fold in the diced ginger and chill for 30 minutes until thick, but not set

Whisk the cream until thick and fold into the ginger mixture

Divide between serving bowls and chill for 3 hours until set

Decorate the ginger cream with the strips of fruit and the wafer biscuits