Warm ginger and autumn fruit trifle
1 small ginger cake, cut into 2 cm cubes
Fruit Compote
2 pears
4 plums
125g blackberries
100g castor sugar
50ml brandy
Peel, quarter and core the pears. Cut into chunks.
Cut the plums in half, remove stone and cut each half into 3 wedges.
Place the sugar in a pan with 75ml water and simmer until sugar has dissolved. Add brandy and pears. Cook for 3 minutes then add the plums. Cook for a further 3 minutes and add blackberries. Cook for 1 minute.
Ginger Custard
4 egg yolks
250ml whole milk
100ml whipping cream
2 tablespoons cornflour
50g castor sugar
25ml ginger cordial ( or 2 teaspoons dried ginger)
1 teaspoon vanilla extract
Bring the cream, milk, cordial and vanilla to a scald.
Whisk the yolks and sugar and pour over half the hot cream mixture. Whisk and return to pan. Stir on a low heat until thick
250ml creme fraiche
75g toasted almonds
Place the diced cake on a baking tray lined with parchment and cook in a 180oc oven for minutes.
Place in the bottom of a large serving bowl.
Top with the fruit, then the custard and then the
crepe fraiche . Top with the almonds and serve.
