Gingerbread trifle with figs and grapes

Recipe from: 2/25/1993 12:00:00 AM
Ingredients 13
Servings 6
Time 20 min

Ingredients

  • 300
    ml
    milk
  • 300
    ml
    cream
  • 4
    pieces
    dried whole ginger, lightly crushed
  • 250
    g
    gingerbread, crumbled (1 small loaf)
  • 75
    ml
    brandy
  • 4
    whole green figs in syrup, sliced
  • 275
    g
    black and green grapes, halved and seeded
  • 115
    g
    granadilla pulp
  • 100
    g
    fresh or frozen raspberries or youngberries
  • 2
    egg yolks
  • 100
    ml
    castor sugar
  • 50
    ml
    custard powder
  • few walnuts, chopped
 

Method

20 min
 
Slowly heat the milk, cream and crushed ginger in a saucepan till the milk just comes to the boil. Remove from the heat and leave for 30 minutes to cool. Sprinkle the gingerbread crumbs into a large glass bowl or four to six individual dessert bowls. Pour over the brandy and a little of the green fig syrup. Arrange the fruit on top, reserving a few pieces for decoration. Beat the egg yolks, castor sugar and custard powder together in a large mixing bowl till well blended. Pour the cooled milk mixture through a sieve and bring to the boil once more. Blend a little of the custard powder mixture with a little of the heated milk before adding it to the remaining hot milk. Heat slowly till the mixture comes to the boil. Stir continuously, taking care that the custard does not burn. Cool. Pour the custard over the fruit and arrange the remaining fruit on top. Sprinkle with walnuts. Serves 4-6.
 

 

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