CUT PEARS INTO QUARTERS AND SIMMER WITH THE CIDER IN A SAUCEPAN AND DEMERRARA SUGAR UNTIL PEARS ARE TENDER AND CIDER HAS REDUCED.

CUT LARGE PIECES OF THE GINGER SPONGE AND PLACE EVENLY AROUND THE BASE OF A LARGE TRIFLE DISH

PLACE PEARS IN GAPS BETWEEN THE SPONGE AND THEN POUR THE JUICE OVER THE SPONGE AND ALLOW TO COOL A LITTLE

MAKE CUSTARD AND POUR OVER THE TOP OF THE SPONGE/PEARS SO THAT IT IS ABOUT 2 -3 INCHES DEEP

ALLOW TO COOL

WHIP THE CREAM TO A FIRM CONSISTENCY AND THEN SPOON ONTO THE COOLED CUSTARD. LEVEL TOP.

FINISH WITH GRATED CHOCOLATE, CRUMBLED FLAKE, OR LIGHTLY DUST WITH COCOA POWDER.