Ginger and Orange Trifle


8 oz (225g) ginger cake, sliced
4 tblsp orange juice
1 packet orange jelly
1 small orange, peeled and sliced
3 mandarin oranges, peeled and segmented
6 oz (175g) seedless grapes
2 pieces stem ginger, finely chopped
1 pt (600ml) custard
1/2 pt (300ml) double cream
sugar frosted grapes
candied orange peel


1. Cover the base of a trifle dish with a layer of ginger cake.
2. Sprinkle with orange juice.
3. Make up jelly as directed on packet and cool.
4. Mix fruit and stem ginger and lay on top of sponge.
5. Pour jelly over fruit and leave to set.
6. Spoon custard over jelly and chill.
7. Gently whip cream and arrange in large spoonfuls over custard.
8. Decorate with sugared grapes and candied peel.

Eileen Martin, Elder Memorial, Leith