227 g ginger cake, sliced
212 g can pear quarters
6 tbsp rum
300 ml cold thick custard
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 tsp icing sugar (confectioners sugar)
flaked almonds, toasted
accompaniments (you may need these)
1. Line a medium souffle dish or glass bowl with half the ginger cake.
2. Drain the pears, reserving 2 large spoons of the juice. Mix the rum with the reserved pear juice and sprinkle half over the cake. Place the pears on top, cover with the remaining cake and pour over the remaining rum mixture.
3. Spoon the custard over the cake. Whip the cream with the icing sugar until it forms soft peaks. Spoon over the custard and decorate with almonds.
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