Tropical Temptation

A hot trifle with plenty of spice. Select more unusual fruit when you can, mixing fresh and canned quite freely.

Ingredients

• 
  225 g (8 oz) ginger cake, sliced
  
• 432 g (16 oz) can of pineapple pieces in natural juice
  
• 40 ml (2 Tbs) rum
  
• 2 oranges
  
• 2 bananas
  
• 2 kiwi fruit

FOR THE CHOCOLATE CUSTARD

• 
  60 ml (3 tablespoons) cornflour or custard powder
  
• 40 ml (2 tablespoons) caster sugar
  
• 2 egg yolks
  
• 568 ml (1 pint) milk
  
• 100 g bar of Cadbury Bournville chocolate

FOR THE MERINGUE TOPPING

• 
  2 egg whites
  
• 125 g (4 oz) caster sugar
  
• 25 g (1 oz) flaked almonds
  
• A 2.2 litre (4-pint) ovenproof dish

Place the slices of cake in the dish. Drain off the pineapple juice and then pour half of it, mixed with the rum, over the cake, allowing it to soak through. Prepare the fruit and mix the pineapple, segmented oranges, and sliced bananas and kiwi fruit together and put into the dish.

Make the custard by blending the cornflour, sugar and egg yolks into a paste with the remaining pineapple juice. Heat the milk, then stir the two together so that it thickens over a gentle heat. Break up the chocolate and melt into the custard. Cool slightly before pouring over the fruit.

To make the meringue, whisk the egg whites stirffly, add half the sugar and whisk until as stiff again; fold in the remaining sugar. Pile the meringue on the custard, covering it completely, then sprinkle with the flaked almonds. Bake at Gas Mark 4/180ºC/350ºF for 15 – 20 minutes so that the meringue looks attractive. Serve whilst still hot.

Serves 8 generously