This melt-in-the-mouth dessert has been made using soft sweet ginger biscuits, smooth vanilla soya dessert and refreshing, tangy mango and apple puree. The buttery and cake-like ginger biscuits are made with cinnamon, cloves, ginger and molasses (Click here for the ginger biscuit recipe). Any excess dough or offcuts need not be wasted – instead they work perfectly in this easy-to-make pudding. The whole trifle is made using pure, simple ingredients and no added sugar.

Other Ingredients

Ginger biscuits (see recipe link above)

Method

1) Start with a base of ginger fragments/crumbs about 1cm thick.
2) Next spoon on the puree, to just cover the biscuit.
3) Then, smooth over the vanilla dessert to cover the puree and repeat the layers until you are happy with the overall depth.
4) Chill in the fridge until you are ready to serve. For a boozy twist, add a splash of amaretto to your ginger biscuits before you begin layering.