|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
Spiced Pear Trifle Veg CD DP English 15mins
Serves 4 Cold Fruit Nuts Alcohol Vegetaria Desserts Puddings England British Europe
Ingredients
225g/8oz Ginger Cake, broken into 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
Instructions
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.
More Dessert Recipes | Sweet Sauce Recipes | What's in Season
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.
Metric/imperial users can do the same but the other way round - from cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
