Jamaica Ginger Cake & Mulled Wine Pear Trifle

An utterly delectable winter recipe for Jamaica Ginger Cake & Mulled Wine Pear Trifle, made with ready-made cake, custard and tinned pears.

For Winter Feasting and Frivolous Festive Pudding

An utterly delectable winter recipe for Jamaica Ginger Cake & Mulled Wine Pear Trifle, made with ready-made cake, custard and tinned pears.

I created this recipe for Burleigh Pottery, but, I have tweaked it a bit to share here on Lavender & Lovage, as it needs to be shared here too.

And, I am sharing this Jamaica Ginger Cake & Mulled Wine Pear Trifle now, so that readers can make it for Thanksgiving, as well as throughout Advent and for Sunday Tea.

It’s a bit of a cheat’s recipe, as the cake is already made, as is the custard and the pears are tinned, but that’s a plus as we enter into the busy Festive season.

You can of course use fresh pears, and just poach them after peeling, trimming and coring. In fact I have a recipe here: Christmas Spiced Mulled Pears in a Jar.

However, I find that good quality tinned pears work just as well, and all you need to do to is open a tin, and marinate them overnight in hot mulled wine.

I have used clotted cream to top of this decadent trifle, and it looks lovely with little peaks of thick golden cream, adorned with chocolate flakes and crystallised ginger.

I used a high quality ready-made custard which was made with cream – but you could also use Birds custard powder to make this too, or homemade custard with eggs.

For those readers across the pond, who may or may not be able to source Jamaica Ginger Cake, there’s a recipe here: Jamaica Ginger Cake, using USA Cups.

Serve this at any special family gathering, such as Christmas Eve, Christmas Day Tea, New Year’s Eve, New Year’s Day or for Thanksgiving.

I hope you all enjoy this trifle as much as we do, it’s become a bit of a family festive tradition, and everyone loves it, even those who not fans of ginger cake too.

Do leave me a comment below and let me know if you made it, tweaked it or added any other ingredients to it, it’s always lovely to hear from you, bye for now, Karen

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Recipe Notes:

• You can of course use fresh pears, and just poach them after peeling, trimming and coring. In fact I have a recipe here: Christmas Spiced Mulled Pears in a Jar.
• I used a high quality ready-made custard which was made with cream – but you could also use Birds custard powder to make this too, or homemade custard with eggs..
• For those readers across the pond, who may or may not be able to source Jamaica Ginger Cake, there’s a recipe here: Jamaica Ginger Cake, using USA Cups.

Recipe for Jamaica Ginger Cake & Mulled Wine Pear Trifle

Jamaica Ginger Cake & Mulled Wine Pear Trifle

Yield:
8

Prep Time:
30 minutes

Additional Time:
12 hours

Total Time:
12 hours 30 minutes

An utterly delectable winter recipe for Jamaica Ginger Cake & Mulled Wine Pear Trifle, made with ready-made cake, custard and tinned pears.

I created this recipe for Burleigh Pottery, but, I have tweaked it a bit to share here on Lavender & Lovage, as it needs to be shared here too.

And, I am sharing this Jamaica Ginger Cake & Mulled Wine Pear Trifle now, so that readers can make it for Thanksgiving, as well as throughout Advent and for Sunday Tea.

It’s a bit of a cheat’s recipe, as the cake is already made, as is the custard and the pears are tinned, but that’s a plus as we enter into the busy Festive season.

You can of course use fresh pears, and just poach them after peeling, trimming and coring. In fact I have a recipe here: Christmas Spiced Mulled Pears in a Jar.

However, I find that good quality tinned pears work just as well, and all you need to do to is open a tin, and marinate them overnight in hot mulled wine.

I have used clotted cream to top of this decadent trifle, and it looks lovely with little peaks of thick golden cream, adorned with chocolate flakes and crystallised ginger.

I used a high quality ready-made custard which was made with cream – but you could also use Birds custard powder to make this too, or homemade custard with eggs.

For those readers across the pond, who may or may not be able to source Jamaica Ginger Cake, there’s a recipe here: Jamaica Ginger Cake, using USA Cups.

Serve this at any special family gathering, such as Christmas Eve, Christmas Day Tea, New Year’s Eve, New Year’s Day or for Thanksgiving.

I hope you all enjoy this trifle as much as we do, it’s become a bit of a family festive tradition, and everyone loves it, even those who not fans of ginger cake too.

Ingredients

• 1 x McVitie’s Jamaica Ginger Cake (or 230g to 250g of ginger cake), sliced
• 1 x 410g tinned pears in juice, NOT syrup, drained and cut in half or into thirds
• 1/2 bottle of Mulled Wine
• 400g good quality ready-made custard, I used Ambrosia Deluxe West Country Cream Custard
• 1 x 227g pot of clotted cream
• 4 x chocolate flakes, crumbled and broken into small pieces
• crystallised ginger, cut into small pieces
• edible gold glitter

Instructions

1. The night before, or on the morning you want to make the trifle. heat the mulled wine in a saucepan, and add the sliced pears. Allow them to marinate for between 8 and 12 hours.
2. Arrrange the sliced ginger cake in the bottom a trifle bowl, or a glass serving dish, I used an 8″ (20cm) dish to make mine in.
3. Drain the pears, and pour a couple of teablespoons of the mulled wine over the ginger cake. Arrange the mulled wine infused pears over the ginger cake base.
4. Spoon the custard over the pears and put the trifle into the fridge for a couple of hours, to allow the custard to firm up.
5. Take the trifle out of the fridge half an hour before serving, and dollop the clotted cream over the custard, covering all of the custard with it. You may need a little more clotted cream if your bowl or dish is wider than 8″ (20cms)
6. Scatter the crumbled and broken chocolate flakes over the top, add the crystallised ginger and spray or sprinkle with edible gold glitter.
7. Keep in a cold or coll place until serving – store any leftovers in the fridge .

Notes

You can of course use fresh pears, and just poach them after peeling, trimming and coring. In fact I have a recipe here: Christmas Spiced Mulled Pears in a Jar.

I used a high quality ready-made custard which was made with cream – but you could also use Birds custard powder to make this too, or homemade custard with eggs..

For those readers across the pond, who may or may not be able to source Jamaica Ginger Cake, there’s a recipe here: Jamaica Ginger Cake, using USA Cups.

Nutrition Information

Yield 8

Serving Size 1

Amount Per Serving

Calories 374Total Fat 23gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 7gCholesterol 92mgSodium 126mgCarbohydrates 39gFiber 2gSugar 21gProtein 4g

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