Pear and Ginger Trifle

    3 hours 20 minutes

    A trifle that is so delicious yet just a little bit different. It easy to prepare and leave in the fridge until needed.

    5 people made this

    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

    Preparation:20min  ›  Extra time:3hours chilling  ›  Ready in:3hours20min 

    1. Cut the ginger cake into slices and arrange at the bottom of a trifle dish.
    2. Cut the pears into slices and layer on top of the cake.
    3. 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.
    4. Pour cooled custard over the moist cake base and let set leave in the fridge overnight if you have the time.
    5. Decorate with the whipped cream, sliced toasted almonds and glazed ginger.

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    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)