Tropical Fruit Salad Baskets

*Note 1: You may not need all the baskets. But it helps to make this amount so that you can pick out the best shapes. Stagger the baking of each tray so that you have time to mould the shapes before the next one is due out of the oven. As soon as you have the amount you need, place the rest of the mixture in a bowl, cover with clingfilm and refrigerate to make later if you want.

Melt together the caster sugar, butter and syrup in a pan, over a low heat. When thoroughly melted remove from the heat and stir in the sifted flour, ginger and lemon juice. At this point leave the mixture to stand for 10-15 minutes.

Now place tablespoonfuls of the mixture, in a roughly, round shape onto a baking sheet. Don’t worry about flattening them down too much. Make sure they are well apart, allowing them room to spread. I made 2 per baking sheet.

Bake for approx. 5-7 minutes, until they are a medium golden brown. Too light and they will be too runny to lift. At this point don’t leave the oven! Keep an eye on them – they will turn colour quickly and that’s when you need to pop them out of the oven.

Now leave to cool for about 1 minute. Then using a large palette knife and/or fish slice, gently prise them off the baking sheet, moving the knife gently underneath until the whole piece will lift off. Shape over a mould (e.g. upturned ramekin dish, cup or jam jar) – at this point the basket should have cooled enough for you to gently press it into shape over the mould. When set (after a minute or two), remove them and leave to cool on a wire rack.

Tip: There is a setting point where it is easier to move the knife under them and lift them easily, with a little practice you will get to know when.

Prepare your fruit and pour over the orange juice. Whip the cream.

When you are ready to serve, fill the ginger baskets with a little ice cream in the base, spoon over the fruit and top with a little cream. Serve immediately.

Note 2: (Making the mix the day before): After melting the mix and it has been left to cool, spoon into a dish, cover with clingfilm and refrigerate. The next day, gather the mixture together and roll into a sausage shape with your hands. Break off pieces the size of a large walnut (in its shell) and roll into a round using the palm of your hands, just like making biscuits (cookies). Follow the recipe from the point of placing them on a well buttered baking sheet.