Thin, crisp brandy snaps are easily moulded into baskets, which you can serve with a variety of delicious fillings
Ready in 15 minutes
Preheat the oven to 190°C/gas mark 5 and line two baking sheets with baking parchment. Fill a sink with 10cm iced water and grease the outsides of four upturned 200ml scant 1-cup pudding basins or ramekins with oil. Put the caster sugar, butter and syrup in a small saucepan and cook over a low heat, stirring occasionally, for 3–4 minutes until all of the ingredients have melted and are blended.
Remove the pan from the heat and put it in the iced water for 1–2 minutes, stirring the mixture continuously, until cool, then remove from the water. Stir in the flour, lemon juice and ginger.
Drop 2 rounded teaspoonfuls of the brandy snap mixture onto each baking sheet, spacing well apart. Bake for 5–6 minutes until golden, then remove from the oven and leave to cool slightly. Using a palette knife, lift the brandy snaps on to the greased basins and gently mould them around the basins, using your hands. Leave to cool for 1–2 minutes, then lift off and put the baskets right-side up on four plates. Fill with ice cream, top with berries and serve dusted with icing sugar.
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