Ginger, Cardamom and Pear Trifle with Gingerbread & Cream

Ginger, Cardamom and Pear Trifle with Gingerbread & Cream

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Cooking time: 90 min

The gingerbread can be made up to 3 days ahead and stored in an airtight container in the cupboard. You can make and assemble the whole dish the day before if you wish, it will give everything time to really soak up the flavours. This trifle will look absolutely smashing on your Christmas table! With layers of custard, gingercake and pears, piled high with cream, the one thing that will take your Christmas Trifle to another level is you've made your own gingerbread to garnish; the combination of warm ginger spicing, cardamom custard and light cream is just the best.

What's included:

6 Serve 10 Serve
20 Grams 1.5 Tablespoons Golden Syrup
2 Each 4 Each Cardamom Pods
1 Teaspoons 2 Teaspoons Natural Vanilla Essence
30 Grams 45 Grams Cornflour (GF)
150 Grams 250 Grams Caster Sugar
3 Each 5 Each Free Range Eggs
80 Grams 130 Grams Rum
75 Grams 120 Grams Butter (Salted)
125 Grams 200 Grams Self Raising Flour
50 Grams 80 Grams Brown Sugar
2 Teaspoons 1 Tablespoons YPI Ginger Trifle Spice
1 300mL pack 1 600mL pack Whipping Cream
1 410 Gram Pack 1 825 Gram Pack Pear Slices
1 475 Gram Pack 2 475 Gram Pack Ginger Cake