WHAT YO U ’ L L N E E D …

HOORAY! - - QUOTABLE -

1 packet jelly mix­ture

300ml cream, whipped

Hand­ful of fresh berries, for serv­ing

For the gin­ger sponge cake:

8 eggs

250g caster sugar

250g plain flour, sifted

2 tsp gin­ger

50g but­ter, melted

For the easy berry com­pote:

500g fresh rasp­ber­ries 500g fresh straw­ber­ries, cut into slices

½ cup brown sugar

For the cus­tard:

1 cup milk

1 cup cream

1 vanilla bean, seeded

4 egg yolks

1 tbsp corn­flour

¼ cup caster sugar

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