Ingredients
Serves 6-8
- 1 Jamaica ginger cake
- 110ml/4floz rum
- 1 tin Mangoes
- 575ml/1 pint custard
- 575ml/1 pint double or whipping cream
Method
- Crush the ginger cake and use to line the base of a glass dish, sprinkle the rum evenly over the cake
- Drain the mangoes, keeping a few for garnishing arrange the rest over the cake
- Pour the made custard over the mangoes and set aside to cool
- Whip the cream to a fairly stiff consistency and spread or pipe over the custard, garnish with mango, chill and serve