Fig and ginger trifle recipe

85 ratings Rate
  • Serves 10
  • 30 mins to prepare and 4 hrs 00 mins to cool
  • 491 calories / serving
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A beautiful dessert for any special occasion, made with tasty figs, sweet and sticky stem ginger and moist ginger cake. 

Put the custard and chopped stem ginger in a blender and pulse until the ginger is finely chopped. Transfer to a bowl, cover and chill until needed.

To assemble the trifle, put the cubed cake in the bottom of a large trifle bowl – minimum size approximately 22cm (9in) diameter x 12cm (5in) deep – and soak with the ginger wine.

Cover the cake with a generous layer of sliced figs, facing some slices outwards around the bowl so that they can be seen clearly.

To make the yogurt cream, put the ginger syrup, double cream and yogurt in a bowl and whisk together until thickened.

Spoon the ginger custard over the figs in an even layer. Top with the yogurt cream. Chill the trifle for 4 hours or overnight. Just before serving, decorate the top with the crystallised ginger, fig wedges and pomegranate seeds.

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  • Ingredients

  • For the ginger custard

  • 1 x 500ml (17fl oz) tub fresh vanilla custard
  • 3 stem ginger rounds from a jar, drained and roughly chopped
  • To assemble

  • 400g (13oz) ginger cake,
  • 150ml (5fl oz) ginger wine
  • 10 ripe figs, sliced
  • For the cream layer

  • 60ml (2fl oz) ginger syrup from a jar of stem ginger
  • 400ml (14fl oz) double cream
  • 200ml (7fl oz) reduced-fat, Greek-style yogurt
  • To decorate

  • 3tbsp chopped, crystallised ginger
  • 2 figs, sliced into wedges
  • 1/2 pomegranate, seeds only
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  • Energy 2053kj 491kcal 25%
  • Fat 27.4g 39%
  • Saturates 14.7g 74%
  • Sugars 40.6g 45%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 53.3g Protein 6.5g Fibre 2.9g


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