Jumble Ginger Whim Wham with Sage Syrup

 

This is a really quick and easy dessert to make that looks like you’ve spent days making it, ohhhh I LOVE a cooking cheat!!!

It uses shop brought cake and beautiful autumn berries to keep it seasonal…

The sage syrup is a lovely topping and is linked with wisdom so this is a good one to boost your powers of inner knowledge.

The sage syrup can be used for lots of other things too, so store any surplus in the fridge. bb mandyxxx

 

Ingredients

 

1 Ginger Cake (shop brought)

1 Orange (juiced)

Approx 1lb Mixed Berries

4 Egg Yolks

2oz / 50g Caster Sugar

3 level tsp Corn flour

1 tsp Vanilla Extract

1pint/568 ml Milk

300ml/10floz Double Cream(whipped)

To garnish- Chopped nuts and sage syrup.

 

For the Sage Syrup

 

125g Caster Sugar

125ml Water

8 Fresh Sage Leaves

 

Method

 

Slice the ginger cake and line a serving dish.

Squeeze the orange juice over the cake.

Tumble the berries on top of the cake and juice.

In a saucepan mix together the egg yolks, sugar, cornflour and vanilla extract. Slowly stir in the milk.

Place the saucepan on the heat and bring almost to the boil, whisking all the time.

Simmer for 4-5 minutes until thickened

Allow to cool slightly and then pour over the friut and cake in the bowl.

Leave to cool in the fridge.

Once cool, top with the whipped cream and the chopped nuts and sage syrup.

 

The Sage Syrup

 

Place the sugar, water and sage leaves in a samll pan.

Place on the heat and stir gently until the sugar has dissolved

Bring to the boil, then reduce the heat and simmer for 10 minutes.

Cool and serve.