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Gingered Pineapple Trifle
Preparation time – 20 minutes
A Caribbean taste of trifle heaven.
200 g/7 oz Jamaican gingercake, diced ½ fresh pineapple, sliced, cored, peeled and diced Grated rind and segmented flesh of 1 orange 2 kiwifruits, peeled, halved and sliced 3 tbsps rum 425 g/14 oz tin or carton of custard 300 ml/ ½ pint double cream Grated rind of 1 lime
- Arrange the gingercake in an even layer in the base of a 1.2 litre/2 pint glass serving dish. Spoon the pineapple, orange segments and kiwifruits on top and drizzle with the rum. Pour the custard over the fruit and spread in an even layer.
- Whip the cream in a bowl until it forms soft swirls then fold in half the orange rind and half the lime rind.
- Spoon the cream over the custard and sprinkle with the remaining fruit rinds.
- Chill until ready to serve.
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