Be­gin by making the jelly, fol­low­ing the packet in­struc­tions. Next, make the gin­ger sponge cake by whisk­ing eggs and sugar in an elec­tric mixer for about 8 min­utes, or un­til tripled in vol­ume. Fold through sifted flour and gin­ger, in batches, then gen­tly fold in but­ter. Pour into a lined and floured 20cm round cake tin and bake for about 25 min­utes, un­til golden. Cool in tin and, when cold, crum­ble cake, ready for assem­bling tri­fle. To make the berry com­pote, turn oven up to 180°C. Place the berries on a lined bak­ing tray, sprin­kle with sugar and place in oven for 15 min­utes. Re­move from oven and set aside to cool. Make the cus­tard by com­bin­ing milk and cream in a medium saucepan. Add vanilla bean seeds and cook over a medium heat, stir­ring con­stantly for 5 min­utes. Do not let the mix­ture boil. Re­move from heat and let cool. Whisk egg yolks, corn­flour and sugar in a heat­proof bowl or jug. Pour hot milk mix­ture over egg yolk mix­ture, whisk­ing con­stantly. Re­turn to low heat and cook, stir­ring con­stantly for about 15 min­utes or un­til thick­ened, then re­move from heat and al­low to cool.

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