Jo Pratt's Winter Trifle

This is an impressive pudding that can be thrown together in no time


Cut the cake into 1-2cm thick slices and place in the bottom of a glass dish. Sprinkle over the Grand Marnier or Cointreau and scatter over the banana and satsuma. Cut the top and bottom off the oranges, and sit each one flat on the chopping board. Slice away all the peel and pith, then cut out each individual segment over the trifle bowl, so that any juice is caught. Finely dice the stem ginger and scatter most of it into the bowl, reserving the rest to decorate the top of the finished trifle.
In a large bowl, whisk the double cream until it forms firm peaks. Add the custard and the ginger syrup. The mixture needs to have a soft-peak consistency, so whisk further if necessary.

Spoon the cream and custard mixture over the trifle and scatter on the reserved ginger. You can serve the trifle straight away or, even better, keep in the fridge to chill for a couple of hours before serving.

Hints 'n' Tips

In summer, use Madiera cake in place of ginger cake, omit the stem ginger and use elderflower cordial instead of ginger syrup.


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