Ingredients

• 100g/4oz unsalted butter
• 100g/4oz caster sugar
• 100g/4oz golden syrup
• 100g/4oz flour
• sieved
• ½ tsp ground ginger
• 1 tbsp lime juice
• one lime
• zest only
• 250ml/9fl oz double cream
• pinch of hot chilli powder
• 2 passion fruits
• halved and pulp scooped out
• 2 tbsp icing sugar

Directions

• Preheat the oven to 180C/350F/Gas 4.
• In a saucepan
• melt the butter with the caster sugar and golden syrup.
• Remove from the heat and gently fold in the flour and ginger with the lime juice and zest.
• Leave to cool down completely.
• Drop large tablespoons of the mixture onto a heavy-based baking sheet. Make sure that you keep the mixture well spaced as it will spread out when cooking.
• Cook for about five minutes until the brandy snaps are golden and lacy. Remove from the oven and leave to cool for a couple of minutes on the tray
• then carefully remove using a palette knife. Lift each one gently on to a wooden spoon
• then roll round the handle to form a tube.
• Allow to cool on a wire rack.
• Meanwhile
• whip the cream in a bowl until you have achieved soft peaks
• then fold in the chilli powder
• passion fruit pulp and icing sugar.
• Scoop into a piping bag and leave in the fridge until you are ready to serve.
• To serve
• pipe each snap with the chilli and passion fruit cream and then place three onto each serving plate.
• Serve immediately.