The race is on now for me to develop a tasty trifle recipe for my Christmas lunch this year. Other years I have done different versions such as:
Turkish Delight Trifle Very good and very sweet. Not for the faint of heart or those who are not fond of Turkish Delight.
Then there were the Christmas Pudding Trifles. Equally as delish, and not quite as sweet!! If you like spiced and fruity. These would please.
(Image from BBC Good Food)
Of course you can’t beat a good old fashioned Sherry Trifle. Old fashioned doesn’t mean it’s not good. Sometimes you can’t beat the traditional for the pleasures that they bring.
Today I tested a Pear and Ginger Trifle. Pears being one of our favourite fruits and gingerbread being one of our favourite cakes!
It was very simple to make and tasted wonderful! Of course I didn’t use the liqueur, just pear juice, and I did miss the jelly layer that I put in my usual trifle.
But all in all it was very, very good.
Best of all you can use store bought ginger cake and custard if you wanted to, which makes it a good store cupboard recipe . . . or even a good recipe to help use up any extra gingerbread you may have hanging around. (As if!!)
Anyways, it’s a distinct contender I’d say!
*Pear and Ginger Trifle*
Serves 4 – 6
The first of my trifle tests to find a tasty trifle for this year’s Christmas Festivities.
227g jamaican ginger cake (about the size of a small loaf cake), sliced into 1/2 inch slices and cut into cubes
212g tin of quartered pears in juice, drained (reserve the juice), about 2 cups of pear pieces
6 TBS of Eau De Vie (Pear Brandy. If you don’t do alcohol, use the reserved pear juice)
300ml of cold thick custard (1 1/4 cups approx.)
150ml of fresh double cream (2/3 cup heavy cream)
1 tsp icing sugar
To Decorate: (any or all)
gold sugar balls
chopped candied ginger
toasted flaked almonds
Line four footed trifle dishes or one large trifle dish with approximately half of the ginger cake cubes. Sprinkle the cake with the Pear Brandy, or pear juice if using. Cover with the well drained pears. Top with the remaining cake cubes. Pour over the cold custard. Whip the cream along with the icing sugar until it forms soft peaks. Spoon over top of the custard. Sprinkle with whichever decorations you decide to use. Cover and chill until ready to serve.
Note: I do not recommend making this the day ahead. Make several hours before you want to serve.