John Torode makes brandy snaps with ginger flavoured cream on Celebrity Masterchef.

The ingredients are: 125g unsalted butter, 250g caster sugar, 125g golden syrup, 125g plain flour, sifted and ground ginger, to taste.

For the filling: double cream, to serve (about 25ml per person), caster sugar and ground ginger, to taste.

To prepare the dessert, mix the butter, sugar, golden syrup, flour and ground ginger in a freestanding mixer with a paddle beater attachment for five minutes, or until smooth. Refrigerate for 24 hours.

Preheat the oven to 180C/350F/Gas 4.

Roll the chilled mixture into walnut-sized balls. Place on silicon lined baking trays 10cm apart to allow for them spreading out in the oven. Cook in the oven for about eight minutes, or until they are a caramel-brown colour.

When the ginger snaps have cooled a little, but are still warm, shape them around a small rolling pin or sharpening steel into cigar shaped tubes. Set aside to cool completely.

For the filling, whip the cream to soft peaks and add caster sugar and ground ginger to taste. Spoon into a piping bag fitted with a star nozzle. Pipe the cream into the centre of each brandy snap and serve immediately.