Ingredients: enough for four to six people
(prepare on the day it is to be eaten)
8 oz / 200g gluten-free gingerbread see recipe page 178
6 fl oz / 170ml ginger wine
15 oz / 425g canned pears in juice
5 oz / 150g orange jelly packet
For the custard
1 oz / 25g cornflour
1 - 2 oz / 25-50g sugar to taste
¾ pint / 425ml milk
2 tsp ground ginger
For the topping
½ pint / 280ml fresh whipping cream
1 oz / 25g chopped crystallised stem ginger
Cut the ginger cake into one inch or 2 cm cubes and place in a glass bowl.
Pour the wine over the cake.
Drain the pear juice and keep separately.
Place the sliced pears over the cake.
Make up the jelly using the pear juice instead of water, according to the instructions on the packet.
Pour the liquid jelly (at the point of setting ) over the cake and pears and leave to set.
To make the custard:
Mix the cornflour, sugar and ground ginger with a little cold milk into a smooth paste, then add the remaining milk and mix well.
Heat the custard, stirring continuously, until it reaches a simmer and the custard thickens. Do not boil the custard.
Pour the custard over the set base and leave to cool.
When cool cover with whipped cream and chopped ginger.
Keep refrigerated until it is served.