Pear & Ginger Trifle

Prep time: 30 mins | Serves: 6

Ingredients:

For the Pear & Ginger Layer

• 300g pears, peeled, cored and diced

• 40g caster sugar

• 20g fresh ginger, finely grated

• 50g water

• 10g lemon juice

For the Sponge Layer

• 120g Jamaican ginger sponge cake

• 30g dark rum

For the Custard Layer

• 250g ready-made custard (or homemade if you’re feeling fancy)

For the Cream Layer

• 200g double cream

• 10g icing sugar

• 5g vanilla extract

Method:

1. Place the pears, caster sugar, ginger, water and lemon juice into a saucepan. Simmer for 8–10 minutes until the pears are soft and syrupy. Cool completely.

2. Cut the Jamaican sponge cake into chunks and place in the base of your serving dish or jars. Drizzle evenly with the dark rum.

3. Spoon the cooled pear and ginger compote over the soaked sponge.

4. Pour over the custard, smoothing gently to create a clean layer.

5. Whip the double cream with the icing sugar and vanilla until soft peaks form, then spoon or pipe over the custard.

6. Chill for at least 2 hours to allow the flavours to marry.

7. Taste and adjust — an extra splash of rum or a pinch more ginger if you’re feeling bold.

Storage:

Once assembled, store covered in the refrigerator for up to 2 days. Best served chilled.