Mix the sugar, flour, and salt in a saucepan.
Add the butter and light cream.
Stir to dissolve the sugar.
Bring to the boil.
Continue cooking without stirring until the mixture reaches the softball stage, 238 degrees.
Remove from the heat, and without stirring or agitating the saucepan, cool until barely lukewarm (110 degrees).
Beat with a wooden spoon or electric mixer until creamy, thick, and no longer glossy.
Pour into a well-greased 8" x 8" cake tin.
While still warm, cut into squares.
Press a nut or piece of drained ginger onto each square.