Triple-Layered Spiced Pear & Ginger Trifle - Ainsley Harriott

Ingredients

• 850ml full fat milk
• 90ml double cream
• ½ tsp vanilla paste or vanilla extract
• 6 egg yolks
• 4 tbsp caster sugar
• 3 tbsp syrup from stem ginger jar
• zest from ½ large orange
• 4 tbsp cornflour
• 1 nutmeg, for grating
• 3 x 415g tins of pears in juice, drained (reserving the juice), thickly sliced
• 3-4 tbsp spiced rum, plus an extra splash
• 1½ tbsp soft brown sugar
• 1 small cinnamon stick
• 1 star anise
• 3 x 225g shop-bought Jamaica ginger cake, sliced
• 350ml double cream
• 1 tbsp icing sugar
• 2 tbsp spiced rum
• 1-2 pieces of stem ginger, finely chopped
• To Decorate
• almond flakes, toasted (optional)
• pared zest of ½ large orange
• mini gingerbread men