Fresh, modern trifle

This has a hint of Christmas, but is perfect for all year round. It’s a traditional pud with a light, delicious twist. Recipe by Andrew Draper from Harvey’s restaurant.

Ingredients:

1 PnP Christmas pudding or fruit cake
1 bottle of ginger in syrup
500ml PnP cream, whipped
1 litre PnP custard
fresh seasonal berries (PnP strawberries and PnP blackberries)
PnP figs
PnP pomegranates

Fill one third of a glass with Christmas pudding. Top with some ginger syrup, then a layer of custard and a little more ginger syrup. Cover with a generous helping of cream and decorate with fresh berries, figs and pomegranates and slices of the ginger. Serves 4

Chef’s tips

■ If you don’t eat Christmas pudding you can use a normal vanilla sponge cake.

■ Ginger in syrup should be used in this dish. The syrup can be used over roast pork, in Chinese food or as a festive glaze for vegetables.

■ I like to add a layer of rhubarb, cooked in butter and sugar for a little acidity. This could be enhanced with a little fresh ginger.

■ Brandy butter can be made, and frozen in balls to make a brandy ice-cream.

■ A pinch of nutmeg and cinnamon enhances the flavour of brandy butter.

 All ingredients are available from Pick n Pay and Hypers nationwide