Apricot and ginger trifles in a Kilner jar
Makes: 8
Photograph by Martin Poole
Apricot and ginger trifles in a Kilner jar
Makes: 8
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Nutritional information (per serving)
Calories
410Kcal
Fat
29gr
Saturates
12gr
Carbs
31gr
Sugars
24gr
Fibre
3gr
Protein
5gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 x Jamaican ginger cake
- 2 tbsp amaretto
- 16 apricots
- 300g ready-made custard
- 300ml whipping cream
- 50g blanched hazelnuts
- 4 cubes crystallised ginger
Step by step
- Crumble the ginger cake and put in the bottom of 8 small Kilner jars. Drizzle with the amaretto.
- Stone and slice the apricots and put on top of the cake; spoon on the custard.
- Whip the cream and top the trifles. Chop the hazelnuts and crystallised ginger and sprinkle a little on top of each trifle.
