The lovely Ben Jackson from BBC Leicester in my kitchen
So every month the wonderful Ben Jackson heads out to my cottage in Melton Mowbray to record a cooking session. Last time we made my divine Melton Mess which went down a storm with the radio team and listeners so this time I made another really simple dessert, in real time, for people to make this weekend: I made a rum, ginger, chocolate trifle….yum!
What happens each time is that Ben arrives, we spend about an hour and a half catching up, geeking out about food and inevitably about knives! I was at the BBC Good Food Show on Wednesday and saw the gorgeous Natalie from I.O.Shen knives and came home with the most beautiful new Sahm Khom knife. Now Ben loves a good knife just as much as I do so when he felt it slice through a potato using just it’s own weight it really was love at first slice!
This link will take you to the recording, I am 1hr:42 into the show .Now I’ve just listened to it again as lots of people have sent me messages saying how rude it sounds! Yes, I *may* have sniggered at the name “Willy” but it would seem the whole 10 mins is all a bit naughty…something to do with the sounds of the cream and custard being whipped and our noises….
The mini version with oozy caramel filling
- 1 x Jamaican Ginger Cake
- 35-100ml Golden or dark rum (depending on how boozy you like it, obviously I used 100ml!) or for non alcoholic version use stem ginger syrup.
- 100g milk/dark chocolate
- 1 x 500g pot fresh custard
- 1 x capful vanilla extract
- 300ml pot whipping cream
- 1 x 400g tin dulche du leche/tinned caramel (or make your own from a tin of sweetened evaporated milk)
- buttons/grated chocolate to garnish
I always open my cupboards and introduce him to fab food products that I come across and send him home with a bit of a goody bag! We spent a long time talking BBQs, Ben has just acquired his first Weber and so I introduced him to the wonderful Laissez Chef new Orleans spice blend, yep he fell in love with that too! Her is now also a new convert to Essential Cuisine powdered stocks having tried their powdered veal and Little Doone Ginger Balsamic which I discovered at the show which also blew me away.
So I will be cooking again in 4 weeks time with Ben but in a couple of weeks I am taking him around my local Farmer’s Market so he can meet my favourite producers. Ahhh we can geek out about food all morning!
It's Not F***ing Rocket Science 
Well we managed to wrestle the bloody trifle out of his hands and taste some…..delish…..some said there was so much rum in there their legs wobbled (lightwights!) but tasted just right to me!
When I make it just for us theres even MORE rum involved 🙂 Glad you got some my lovely! We have to do a food and wine cooking sesh!
When does the caramel go in???
Hi Angela, you can layer the caramel over the ginger sponge as its quite hard, if you have made your own dulce du leche and it is more fluid you can have a layer on top of the chocolate custard instead if you fancy, its entirely up to you how you combine the layers, it all tastes good 🙂
Thankyou!