Recipe: Ginger on the double

Here Mercy Fenton shares her recipes for Ginger Tiffin with Banana Chips and toasted Macadamia nuts, as well as Ginger Trifle with Pineapple
Recipe: Ginger on the double
Mercy Fenton's Ginger and pineapple trifle and Ginger Tiffin with Banana chips and toasted Macadamia nuts.Picture: Eddie O'Hare

I saw a recipe for ginger and cranberry tiffin and thought... maybe! But I’m not a lover of cranberries, or ginger biscuits for that matter. However, a slight overhaul of the ingredients resulted in a tiffin that I had to gift to a few friends or I would have eaten the whole lot. I will absolutely be making this again. Likewise with the ginger trifle, which is delicious — but very dependent on using the best ginger cake.

Ginger Tiffin with Banana chips and toasted Macadamia nuts


300gr gingernut biscuits

80 gr banana chips

50 gr roughly chopped macadamia nuts

150 gr butter

75ml golden syrup

900gr white chocolate drops (It’s very important the chocolate is not old — and in a well-sealed bag — as any moisture in the chocolate will cause the mix to seize.)


  • Toast the macadamia nuts in the oven until golden @ 170C (roughly 10 to 12 minutes).
  • Set aside to cool.
  • Put the biscuits in a bag and bash with a rolling pin.
  • Toast the macadamia nuts in the oven until golden @ 170C (roughly 10 to 12 minutes).
  • Put the broken biscuits, macadamias and gingernuts in a bowl
  • Line a Swiss roll tin with parchment paper.
  • Put the chocolate and golden syrup to melt in a bowl over a pot of barely trembling water. Make sure the bowl is not touching the water.
  • Melt the butter in the microwave- you don’t want it hot, just melted.
  • Once the chocolate and syrup are melted add the butter and stir until smooth.
  • Keep back 100g of the chocolate mix.
  • Add the rest to the biscuits; mix well then press into the prepared tin.
  • Spread the remaining 100gr of chocolate over the top.
  • Chill until ready to serve.

Ginger trifle with pineapple


Ginger syrup

200ml water

25gr fresh very finely diced ginger

45 gr of sugar


  • Put everything in a small pot then simmer gently until you have nice syrup of coating consistency.

Fresh Custard


4 egg yolks

200ml milk

100 ml cream

66 g sugar

1 tsp. vanilla

Ginger syrup to taste

2 leaves gelatin

90ml whipped cream


  • Soak the gelatin in cold water.
  • Whisk the sugar and yolks in a basin
  • Boil the milk, cream with the vanilla, and stir it onto egg yolk mixture
  • Return to a clean saucepan and place on a low heat.
  • Stir until it thickens, that is visible coats the back of a spoon. (If it boils the egg yolks in it will curdle so don’t be tempted to cook over full heat.)
  • Pass through a fine strainer into a bowl over ice or cold water.
  • Lift the soaked gelatin from the water and squeeze dry.
  • Stir into the custard. Add ginger syrup to taste.
  • Refrigerate to chill, stirring every five minutes, so that the custard sets evenly. When cool and nearly set whisk in the whipped cream.
  • While the custard is setting prepare the trifle.


½ fresh pineapple cut into small dice

250 gr ginger cake

Ginger syrup

25 gr toasted coconut flakes (optional to garnish)

Slivers if crystallized ginger (optional to garnish


  • Share roughly 250 gr diced ginger cake between 6 individual molds.
  • Scatter on 1 or 2 tbsp. of pineapple onto each.
  • Drizzle with some of the ginger syrup.
  • Share the custard between the glasses.
  • Refrigerate until set.
  • Decorate with toasted coconut and slivers of ginger confit or the fresh ginger in syrup.

If you would like to contact Mercy email

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