Ginger Trifle Recipe

Ingredients :

225g gingerbread or other cake

60ml Grand Marnier or sweet sherry

2 ripe dessert pears, peeled, cored and cubed

2 bananas, thickly sliced

2 oranges, segmented

1-2 pieces stem ginger, finely chopped, plus 30ml syrup

Custard

2 eggs

50g caster sugar

15ml cornflour

450ml milk

few drops of vanilla essence

Decoration

150ml double cream, lightly whipped

25g chopped almonds, toasted

4 glacé cherries

8 small pieces angelica

1. Cut the gingerbread or cake into 4cm cubes.
2. Put them in the base of a 1.75 liter glass bowl.
3. Sprinkle over the Grand Marnier or sherry and leave to soak in.
4. To make the custard, whisk the eggs, sugar and cornflour together in a bowl with a little of the milk.
5. Heat the remaining milk until it is almost boiling.
6. Pour it on to the egg mixture, whisking all the time.
7. Return the custard mixture to the pan and stir over the heat until thickened.
8. Simmer for 2 minutes to cook the cornflour.
9. Add the vanilla essence and leave the custard to cool.
10. Mix all the prepared fruit with the finely chopped stem ginger and syrup.
11. Spoon into the bowl on top of the ginger bread or cake.
12. Cover with custard and chill until set.
13. Cover the top with whipped cream and scatter with toasted almonds.
14. Arrange the glacé cherries and angelica around the edge.

This festive dessert is a good way to use up leftover cake, whether plain, chocolate or gingerbread. You can substitute clear honey for the ginger and syrup, if you prefer.

Serves 4 - 6

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