A delicious twist on a classic trifle, this combination of ginger cake and pear with custard and cream from the brand new Dairy Diary Favourites cookbook is wonderful.
Pear & Ginger Trifle
Calories 437 per portion
Fat 30g (16g sat) per portion
Suitable for vegetarians
Ingredients
- Pears 450g (1lb), peeled, cored and sliced
- Cider 150ml (¼ pint)
- Soft brown sugar 50g (2oz)
- Jamaica ginger cake ½ loaf, sliced
- Custard 450ml (¾ pint), cooled
- Double cream 250ml (9fl oz), whipped
- Orange and lime 1 of each, grated zest to decorate (optional)
Instructions
- Put the pears in a pan with the cider and sugar. Simmer for about 10 minutes until the pears are soft, then leave to cool.
- Arrange the ginger cake in a glass serving dish and pour the pears and cider over the top. Top with cooled custard and leave to set.
- Spoon whipped cream around the edge of the custard and sprinkle with orange and lime zest, if using. Chill for at least 2 hours before serving.
Cook’s tip
For a Jamaican rum trifle, arrange the ginger cake in the base of the dish, drizzle with 4 tbsp dark rum, then top with 4 slices fresh pineapple, diced. Pour over the custard and top with cream and zest as above.
This is taken from our fantastic new cookbook, Dairy Diary Favourites.
#recipe #trifle #tripletested
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