Ingredients
Method
1.Toast walnuts lightly in a dry pan. This will freshen them up, taking away any bitterness and bringing out their creaminess. Set aside to cool.
2.For the custard, heat the milk with the ginger to trembling stage. While it heats, whisk the sugar, custard powder and egg yolk together in a bowl until it is pale and creamy.
3.Pour the warm milk into the egg/sugar mixture, whisking as you go. Once mixed, pour back into the saucepan.
4.Heat gently, stirring with a wooden spoon, until thickened (about 3-4 minutes). Taste and for more ginger flavour, add another pinch. Remove from the heat and set aside.
5.To assemble, tear the sponge pieces and press into the bottom of the glasses or serving dish. Splash a tablespoon of Madeira into each glass to soak.
6.Layer with custard, then the feijoas, walnuts and whipped cream. Add another layer of sponge, custard, fruit etc, finishing with a cloud of whipped cream and some orange zest. Serve chilled.
If making custard ahead of time, press a sheet of baking paper onto the surface to prevent a skin forming. To make your own sponge for trifle, use Mum’s recipe on page 41, but overcook it so it is tougher – bake for about 35-40 minutes.
Note
