So I was delighted when I was asked to review some of McVitie's cake bars and the said Ginger cake. We got stuck into the Jaffa Cakes Cake Bars last night, they are very light and because they are individually wrapped would be more suitable than the packet Jaffa Cakes for lunch boxes and picnics. The sponge in them is also softer than in the traditional Jaffa Cake, but there is still the organgy zing and the thin dark chocolate coating. Very nice indeed!
The Hobnob Flapjacks have the distinctive hobnob oaty taste and crunch with a thin layer of milk chocolate, perfect with a cup of tea or coffee.
The poor old Jamaica Ginger Cake had got a bit squashed in the post, but the slice I had with my afternoon coffee tasted just the same as always, rich, sweet and sticky with lots of ginger punching through. I decided that as it was rather flattened, I would use it to make a dessert for tonight's dinner.
Jamaica Ginger Cake and Pear Triflesmakes 2
2 thick slices of McVitie's Jamaica Ginger Cake
1 ripe pear, peeled, cored and diced
2 tbsp dark rum or coffee liqueur
1 tbsp maple syrup
4 tbsp ready made custard
2 tbsp Greek yogurt or creme fraiche
A few split almonds (optional)
1. Crumble the McVitie's Jamaica Ginger Cake into the ramekins.
2. Place the chopped pear pieces on top of the cake.
3. Pour over the rum or liqueur and the maple syrup
4. Cover with the custard
5. Spoon the Greek yogurt or creme fraiche on top.
6. Decorate with almonds if liked.