Pear and Ginger Trifle
A trifle that is so delicious yet just a little bit different. It easy to prepare and leave in the fridge until needed.
Ingredients
Serves: 8
- 250g ginger cake
- 1 (400g) tin pears, drained and quartered
- 50g dark brown sugar
- 150ml cider
- 300ml homemade custard
- 150ml cream, whipped
- 30g slivered almonds, toasted
- 30g glazed ginger
Directions
Preparation:20min ›
Extra time:3hours chilling ›
Ready in:3hours20min
- Cut the ginger cake into slices and arrange at the bottom of a trifle dish.
- Cut the pears into slices and layer on top of the cake.
- Dissolve the sugar in the cider over a low heat then pour over the cake and pears; allow to absorb. I usually allow at least 30 minutes.
- Pour cooled custard over the moist cake base and let set leave in the fridge overnight if you have the time.
- Decorate with the whipped cream, sliced toasted almonds and glazed ginger.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (3)
Altered ingredient amounts. I made the Jamaica Ginger cake off this site for the base, use half in the trifle and served the other half with coffee. - 13 Mar 2010 (Review from Allrecipes UK & Ireland)
I use this recipe every year. it is a family favourite - 24 Dec 2013 (Review from Allrecipes UK & Ireland)
Sounds gorgeous. Will make the Ginger cake (also on this site) to use in this trifle. - 13 Mar 2010 (Review from Allrecipes UK & Ireland)
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