Ginger Snap Basket Dessert

Basket

10 oz (285g) soya margarine
1 lb (455g) white sugar
8 oz (225g) plain flour
8 oz (225g) golden syrup
1/4 tbsp ground ginger

Sugar spun net

1 lb (455g) sugar
1/4 cup sugar water

Filling

Scoops of vegan sorbet and/or vegan ice cream

Fruit

Assortment of fruit to taste
Icing sugar

Basket

1. Soften margarine and sugar, mix with rest of ingredients in a bowl. Rest for as long as possible (until cold).
2. Roll into little balls and squash down onto greased baking sheet. Bake in pre-heated oven at 180C/375F/gas mark 6 until dark or golden brown.
3. Remove from oven, allow to cool slightly until firm enough to handle.
4. Mould over back of small greased bowl/jar/bottle. Remove and allow to cool. Store in airtight container until ready to serve.

Sugar spun net

1. Boil ingredients in saucepan until hard ball consistency and slightly golden colour. To test when ready, drop small amount into iced water. When ready caramel will turn brittle.
2. Allow to cool slightly.
3. Grease back of appropriately sized ladle using a spoon, remove caramel from saucepan and drizzle in opposite directions over ladle (be careful of splashing as caramel is still hot).
4. Allow to cool. When brittle, knock off gently and place in airtight container until ready to serve, making sure the nets do not touch each other

Fruit

Place assorted cut fruit on oven tray and sprinkle with icing sugar. Grill or roast until golden brown.

To serve, place basket on centre of plate, fill with sorbet/ice-cream, cover with net and arrange fruit around basket. Serves 10.