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Spiced Pear Trifle  Veg  CD  DP  English  15mins


Serves 4      Cold    Fruit  Nuts  Alcohol  Vegetaria  Desserts  Puddings  England British Europe



225g/8oz Ginger Cake, broken into largish  pieces

200g/7oz Tinned Pears

90ml/3fl.oz. Dark Rum

300ml/10fl.oz.  Cold  Custard Sauce

150ml/5fl.oz. Double Cream, whipped

1 teasp Icing Sugar

Toast Flaked Almonds to decorate




1.Place half the ginger cake pieces in the bottom of a  large serving bowl (preferably glass).


2. Drain the pears, reserving 60ml/2fl.oz. of the juice. Mix the rum with the reserved pear juice and sprinkle half over the cake in the bowl.


3. Cut the pears into large chunks and place on top on the cake.


4. Cover with the remaining pieces of cake and pour over the remaining rum over the top.


5. Pour the custard over the top, spreading evenly.


6. In another bowl whip the cream together with the icing sugar then spoon over the custard.


7. To serve - decorate with the toasted almonds.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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