Chocolate ginger breadcrumb trifle


In the UK, we throw away 24 million slices of bread per day. And yet supermarkets still sell pre-made breadcrumbs! What is happening? Whizz your leftover loaf into breadcrumbs and freeze them so they’re always on hand for coating fish or chicken; sprinkling over mac n’ cheese for crunch; adding to veggie burgers and crab cakes; making strawberry breadcrumb pudding or chocolate ginger biscuits.

This rich pudding is a really quick sort-of-trifle, with the option of spiking the cream with a wee dram – never has recycling looked so pretty in a glass.

Serves 4

50g breadcrumbs (brown or white)
100g milk chocolate
1 teaspoon drinking chocolate
2 chunks stem ginger
1 teaspoon stem ginger syrup
1/2 teaspoon ground ginger

200ml double cream
1 teaspoon vanilla essence
2 tablespoons fruit liqueur – I used cherry brandy – whisky or rum (optional)
1 tablespoon honey

Chopped fruit – cherries, mango (as pictured), pineapple, strawberries, raspberries, blueberries, banana would all work well

In a food processor, whizz together the gingers, breadcrumbs and chocolate.

Whip the cream with the vanilla, honey and, if you choose, alcohol.

In glasses, layer up in order of fruit, cream, breadcrumbs, cream, fruit – topped with grated chocolate, if you remember to save any (I didn’t).