My mum used to make this in the 70s. Ginger biscuits, dipped both sides in sherry, so they soak up plenty of booze . Sandwiched together with lots of whipped double cream and made into a circle shape (or I guess a log for less people?). Then more cream slathered over the top to completely cover the biscuits. Leave overnight in the fridge so that the biscuits go all soft, then cut on an angle so you get stripy effect from the biscuits.
Lovely - might have to make it myself over the weekend.
Ingredients: One pack of ginger nuts 227ml double cream Some sherry or other sweet wine
Method: Whip cream. Dip one gingernut into sherry (just put a little in a saucer and top up as required). Put a dollop of cream on one side of gingernut. Dip next gingernut into sherry. Sandwich with first gingernut and put dollop of cream on other side. And so on and on until you have sandwiched the entire pack of biscuits together into a log. Then cover with the rest of the whipped cream. Put in fridge for a few hours, decorate with sliced stem ginger or whatever takes your fancy. When you serve it cut into slices on the diagonal. Most people don't realise it is only biscuits, booze and cream and think you have spent ages baking sponge etc.
IIRC you drain a tin of crushed pineapple, dip the biscuits in the juice and make a stack of dipped biscuits sandwiched with the drained pineapple (the faffing about probably makes sure the juice gets over every inch of biscuit...). Then turn the whole stack on its side and scoop/smear whipped cream over it, making a sort of Yule-log effect.
Thank you for reminding me. My son who is now 45 reminded us about the Boozy cream pudding covered in cream last week, that we occasionally had back in the 70's. He is here again this evening and we are going to introduce his 18 year old twins to it. We didn't know what it was called so we named it Gopping!. It is not a good discription of it though because it really is yummy.