About this recipe:I know this sounds a strange combination but is absolutely delicious and really works well! It is a firm favourite with the family. This is also a good dish to do if you are having a buffet and can be made the day before if covered with clingfilm in the fridge.
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Method Prep:20min › Extra time:3hr chilling › Ready in:3hr20min
Line trifle dish with the ginger cake which has been broken into bite size pieces.
Simmer pears in cider and demerara sugar until tender but still medium firm. Remove pears and then reduce the liquid until it thickens making it slightly syrupy. Cut pears into bite size pieces and filling the gaps between ginger cake. You can put all pear around the outside as it will be visible through the trifle dish when finished.
You will need sufficient cider syrup to lightly soak the cake. Drizzle over the cake and allow to cool.
When cooled, pour the custard over and allow to cool again
Whip cream and top the cooled custard and return to the fridge to set for at least a couple of hours before serving.
Crumble a Flake® over the top just prior to serving. Serve with extra cream if desired.
Note you can use a large tin of pears instead of fresh pears. As this is quite filling you will probably only want a small portion. (You can always go back for seconds! Lol)