Spiced Pear Trifle Veg
Nuts Alcohol Vegetaria Desserts
225g/8oz Ginger Cake, broken into largish
200g/7oz Tinned Pears
90ml/3fl.oz. Dark Rum
300ml/10fl.oz. Cold Custard
150ml/5fl.oz. Double Cream, whipped
1 teasp Icing Sugar
Toast Flaked Almonds to decorate
half the ginger cake pieces in the bottom of a
large serving bowl (preferably glass).
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.
Cut the pears into large chunks and place on top on the cake.
Cover with the remaining pieces of cake and pour over the remaining rum over the
Pour the custard over the top, spreading evenly.
In another bowl whip the cream together with the icing sugar then spoon over the
To serve - decorate with the toasted almonds.
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