To make the brandy snaps, preheat the oven to 140C.

Place the butter and syrup in a heavy-based saucepan and melt over low heat. Add sugar and stir until it dissolves. Add the lemon juice and brandy. Simmer gently, stirring occasionally until the mixture caramelises (12-16 minutes). Remove from the heat and whisk in the flour and ginger.

When cool, 10-15 minutes, divide the dough into walnut-sized pieces and place on three large greased baking trays. Ensure they are well spread out. Bake for 10-15 minutes, until golden.

Remove from the oven, cool for 1 to 2 minutes until set, and place over a rolling pin to curl. Once cooled, store immediately in an airtight container. Makes about 16.

To make the custard, preheat the oven to 120C.

Blend the chopped ginger with 60ml water, then strain the juice through a fine sieve.

Combine the two creams in a bowl. In another bowl, mix the egg yolks and whole egg together. Add the creams to the eggs, mix gently. Add ginger wine, ginger juice and sugar. Stir together and pass through a fine strainer.

Divide mixture between six custard moulds. Place in a bain-marie and fill halfway with hot water. Cover the moulds loosely with foil and bake for 40 to 50 minutes.

Remove and refrigerate overnight before serving.