Fig and ginger caramel trifle

• figs↗8 ripe

  halved

• granulated sugar↗2 tbsp tbsp
• orange↗1

  juiced

• ginger cake240g shop-bought g

  shop‑bought

• spiced rum↗50ml ml

  (optional)

• caramel↗397g can g

  canned

• stem ginger↗2 balls of

  finely chopped, plus 3 tbsp syrup from jar

• double cream↗900ml ml

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6. Place the figs in a baking dish, cut side up, then sprinkle with sugar and pour in the orange juice. Bake for 10 minutes until the figs have softened and are juicy but still hold their shape. Leave to cool.

2. 2

   Slice the ginger cake into 1 cm thick pieces and line the bottom of a 1.5‑liter trifle glass in a single layer (you may need to trim them; keep any excess pieces). Arrange the figs around the edge so the cut sides are visible through the glass (reserve a few figs for the top). Pour most of the juices left from baking the figs over the cake layer together with the rum, if using. Mix the caramel with the stalk ginger and gently spread half of this over the cake layer using the back of a spoon or spatula.

3. 3

   Pour the cream and ginger syrup into a large bowl and whisk until lightly whipped and the cream just holds its shape. Spread half of the whipped cream over the caramel layer, then top with any remaining ginger cake pieces, the rest of the caramel and the remaining cream. Finish with the reserved figs and drizzle any remaining roasting juices over them. Keep chilled for up to 24 hours.