4 tbsp Grand Marnier
100g (3 ½ oz) dried cherries
100g (3 ½ oz) dried sultanas
250g (8oz) Jamaican ginger cake
600ml (20 fl oz) chilled custard
Toasted flaked almonds, to serve
For the Syllabub:
Grated zest of ½ lemon
2-3 tbsp caster sugar
100ml (3 ½ fl oz) sweet white wine
300ml (9 ½ fl oz) cream
Serves: 8 Prep time: 25 mins, plus refrigeration and standing time
Step One: Soak the dried fruit in the alcohol for 6 hours or overnight. Strain, reserving both the fruit and alcohol. Cut the cut into slices 1 cm (½ in) thick and arrange a single layer over the base of a large glass trifle bowl. Pour over the fruit and alcohol. Pour the custard over the cake covering with cling film and chill for at least 3 hours.
Step Two: To make the syllabub cream, mix together the lemon zest, sugar and wine and leave for 30 minutes. Strain through a fine sieve into a large bowl, then add the cream and whip until the mixture just holds it shape. Be careful not to over whip it.
Step Three: Spoon the cream over the trifle and return it to the fridge until you are ready to serve. Just before serving, decorate with toasted almonds and silver dragees, if desired.
Recipe courtesy of Easy Living Magazine