1/2 stick (4 Tbsp) 2 oz (50 g) butter
3 oz (75 g) ginger biscuits, crushed
2 oz (50 g) corn flakes, crushed
25 g (1 oz) walnuts, finely chopped
350 g (12 oz) canned pineapple, drained and chopped
1 level tbsp (15 ml) ginger marmalade
1 1/4 cup (1/2 pint) 300 ml custard sauce
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
3 oz (75 g) ginger biscuits, crushed
2 oz (50 g) corn flakes, crushed
25 g (1 oz) walnuts, finely chopped
350 g (12 oz) canned pineapple, drained and chopped
1 level tbsp (15 ml) ginger marmalade
1 1/4 cup (1/2 pint) 300 ml custard sauce
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
method
1. Melt the butter and add the biscuit crumbs, corn flakes and walnuts. Mix together and allow to cool.
2. Reserving a little for decoration, add the pineapple with the marmalade to the cold custard sauce, then mix well.
3. Divide the custard equally between four individual glasses and form layers with the biscuit mixture, finishing with the custard. Whip the fresh cream until stiff. Decorate each with the fresh cream and reserved pineapple, then chill and serve.
2. Reserving a little for decoration, add the pineapple with the marmalade to the cold custard sauce, then mix well.
3. Divide the custard equally between four individual glasses and form layers with the biscuit mixture, finishing with the custard. Whip the fresh cream until stiff. Decorate each with the fresh cream and reserved pineapple, then chill and serve.
serving amount
serves 4
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