Cherry & Ginger Trifle

Start by making the sponge. Preheat the oven to 180C / fan 160C / gas mark 4 and grease and line a 20cm sandwich tin. Cream together 120g soft brown sugar and 120g butter, then beat in the eggs one-by-one with an electric hand whisk. Finely chop the ginger and fold this and a tablespoon […]