This is a good way to use up leftover cake, whether plain, chocolate or gingerbread. You can substitute runny honey for the ginger and syrup, if you prefer. This pudding can be made the day before.
ingredients
serves 8
8 ounce gingerbread or other cake
4 tbsp Grand Marnier or sherry
2 ripe dessert pears, peeled, cored and cubed
2 bananas, thickly sliced
2 oranges, segmented
1 - 2 pieces stem ginger, finely chopped,
plus 2 tbsp syrup
for the custard
2 eggs
4 tbsp superfine sugar
1 tbsp cornstarch
1 7/8 cups milk
few drops vanilla extract
to decorate
2/3 cup heavy cream, lightly whipped
1/4 cup chopped almonds, toasted
4 glace cherries
8 small pieces angelica
method
1. Cut the gingerbread into 1 1/2 inch cubes. Put them in the bottom of a 7 1/2 cup glass bowl. Sprinkle over the liqueur and set aside.
2. For the custard, whisk the eggs, sugar and cornstarch into a pan with a little milk. Heat the remaining milk until almost boiling. Pour it on to the egg mixture, whisking. Heat, stirring, until thickened. Simmer for 2 minutes. Add the vanilla extract and leave to cool.
3. Mix all the prepared fruit with the ginger and syrup. Spoon into the bowl on top of the gingerbread. Spoon over the custard to cover and chill until set.
4. Cover the top with whipped cream and scatter on the toasted almonds. Arrange the glace cherries and angelica around the edge.
21 users have helped to rate this recipe.
