350 g (12 oz) Jamaica ginger cake
4 oranges
120 ml (8 tbsp) orange-flavoured liqueur
4 egg yolks
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 tbsp (45 ml) cornflour
vanilla flavouring
568 ml (1 pint) milk
3 tbsp (60 ml) stem ginger syrup
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
chopped almonds, browned, and few pieces of stem ginger to decorate
4 oranges
120 ml (8 tbsp) orange-flavoured liqueur
4 egg yolks
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 tbsp (45 ml) cornflour
vanilla flavouring
568 ml (1 pint) milk
3 tbsp (60 ml) stem ginger syrup
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
chopped almonds, browned, and few pieces of stem ginger to decorate
method
1. Thinly slice the cake and line the base of a 26 cm (10 inch) fluted flan dish or a shallow serving dish.
2. Peel and segment the oranges, placing the segments on top of the cake.
3. Spoon the liqueur evenly over the cake and orange.
4. In a saucepan, combine the egg yolks, sugar, cornflour and vanilla flavouring. Gradually stir in the milk and ginger syrup; bring the mixture almost to the boil and simmer for 4 - 5 minutes until thickened.
5. Pour the custard evenly into the dish. Leave to cool.
6. Whip the fresh cream until softly stiff. Use to decorate the top of the trifle, finishing with the browned chopped almonds and stem ginger.
2. Peel and segment the oranges, placing the segments on top of the cake.
3. Spoon the liqueur evenly over the cake and orange.
4. In a saucepan, combine the egg yolks, sugar, cornflour and vanilla flavouring. Gradually stir in the milk and ginger syrup; bring the mixture almost to the boil and simmer for 4 - 5 minutes until thickened.
5. Pour the custard evenly into the dish. Leave to cool.
6. Whip the fresh cream until softly stiff. Use to decorate the top of the trifle, finishing with the browned chopped almonds and stem ginger.
serving amount
serves 8
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