*Pear and Ginger Trifle*
Serves 4 - 6

The first of my trifle tests to find a tasty trifle for this year's Christmas Festivities.

227g jamaican ginger cake (about the size of a small loaf cake), sliced into 1/2 inch slices and cut into cubes
212g tin of quartered pears in juice, drained (reserve the juice), about 2 cups of pear pieces
6 TBS of Eau De Vie (Pear Brandy.  If you don't do alcohol, use the reserved pear juice)
300ml of cold thick custard (1 1/4 cups approx.)
150ml of fresh double cream (2/3 cup heavy cream)
1 tsp icing sugar

To Decorate: (any or all)
gold sugar balls
chopped candied ginger
toasted flaked almonds

Line four footed trifle dishes or one large trifle dish with approximately half of the ginger cake cubes.  Sprinkle the cake with the Pear Brandy, or pear juice if using.  Cover with the well drained pears.  Top with the remaining cake cubes.  Pour over the cold custard.  Whip the cream  along with the icing sugar until it forms soft peaks.  Spoon over top of the custard.  Sprinkle with whichever decorations you decide to use.  Cover and chill until ready to serve.

Note: I do not recommend making this the day ahead.  Make several hours before you want to serve.